Greek Chicken Strips with Gluten Free Feta Cranberry CousCous

So easy and full of flavor. This entrée pleased many palates.

 

You need:

3/4 pound chicken strips

6 oz feta

2 bell peppers (one red, one orange)

Dried cranberries

2 lemons

3 green onions

1 Package gluten free couscous

Oregano

Thyme

Nutmeg

Salt and pepper

Olive oil

butter

 

Chicken and Peppers:

 

Start with marinating the chicken with tsp salt, tsp pepper, about 1/4 cup olive oil, I used a spice mix from Whole Foods that has nutmeg, lemon, oregano, thyme, salt and pepper. I used a tablespoon of it. (If you don't have a mix use about 1/2 tablespoon of oregano and 1/4 tablespoon of thyme and a pinch of nutmeg.) Zest one lemon and juice of half one lemon. Let sit for at least 20 minutes.

 

 

Heat skillet to medium to medium high and coat with olive oil and small slice butter. Add chicken.

 

 

Turn when one side is golden brown. Takes about 5 minutes or less depending of thickness of strips.

 

 

Let other side brown.

 

Same pan cook sliced bell peppers until semi-translucent but still has a bite.

 

Couscous:

 

 

I found this at my local organic market. I followed package instructions. So easy!

 

I then added a handful of dried cranberries, chopped 3 green onions (just the green), salt and pepper, 4 ounces crumbled feta.

 

Pile up that couscous add chicken and peppers and sprinkle each plate with remaining feta.