1/4 cup toasted wheat germ or fine dry bread crumbs (I used raw wheat germ)
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons olive oil
1 small zucchini, halved lengthwise and sliced
1/2 of a medium green sweet pepper, chopped
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
dash ground black pepper
2 medium tomatoes, cut into wedges
2 tablespoons water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice (I used brown rice)
1/2 cup crumbled feta cheese (2 ounces)
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crubms. In a large skillet heat 1 tbsp of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet and keep warm.
In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.
To serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.
And it was SO GOOD. Nathan and I absolutely LOVED it...I will definitely be making it again. The kids really liked it too. The mixture of flavors was delightful to my tongue!!! I think the best part was the potatoes...mmmmm...