Greek Chicken

• 2 whole Chicken Breast Halves (skinless And Boneless)
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil, Divided
• 1 whole Small Zucchini, Thinly Sliced
• 1/2 cups Chopped Green Bell Pepper
• 1/2 whole Medium Yellow Onion, Sliced Into Rings
• 1 clove Minced Garlic
• 18 teaspoons Ground Black Pepper
• 1/2 teaspoons Lemon Zest
• 2 Tablespoons Water
• 1/2 cans Condensed Tomato Soup (10.75 Oz Can)
• 1 cup Cooked Roasted Garlic And Olive Oil Couscous
• 18 cups Crumbled Garlic Herb Feta Cheese
• 2 whole Lemon Wedges

1. Season chicken breasts on both sides with salt and pepper.
2. In a large saute pan, heat 1 Tablespoon of oil over medium heat.
3. Once the pan is hot, cook the chicken breast for 12-15 minutes until cooked all the way through and brown on both sides.
4. Remove the chicken from the pan to a plate and cover with aluminum foil to keep warm.
5. Pour another Tablespoon of oil into the pan and add the sliced zucchini, chopped green bell pepper, sliced onion, minced garlic, ground black pepper and lemon zest.
6. Add the 2 Tablespoons of water to the pan and reduce the heat to medium-low.
7. Cover the pan with a lid and cook for 5 minutes, stirring only once or twice.
8. After 5 minutes, pour in the condensed tomato soup and stir to combine.
9. Bring the sauce to a boil and then reduce the heat.
10. Cover the pan and simmer for 5 minutes, only stirring once.
11. To serve this dish, place 1/2 cup of cooked couscous on each dinner plate with a chicken breast on top.
12. Pour the tomato sauce and vegetables mixture on top of the chicken and couscous.
13. Sprinkle each dish with crumbled feta cheese and serve with a lemon wedge to squeeze over the dish.
14. (Recipe makes 2 servings).
15. Enjoy!!
16. !

chicken, salt, olive oil, zucchini, green bell pepper, yellow onion, garlic, ground black pepper, lemon zest, water, garlic, garlic, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/greek-chicken-3/ (may not work)