- 2 teaspoons olive oil
- 1/4 cup diced onion
- 3 chicken tenders
- 1 pinch garlic salt
- Cracked black pepper to taste
- 3/4 cup bok choy, chopped
- 1 1/3 cups water
- 1 (5.6 ounce) box couscous, (such as Near East Toasted Pine Nut)
- 1 tablespoon olive oil
- 12 cherry tomatoes, halved
- 1/4 ounce grated Mizithra cheese
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
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Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.