Mediterranean Chicken

Servings: 6



2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 cup of chicken stock

1 tablespoon dijon mustard

1 garlic clove, minced

1/4 teaspoon fresh oregano, chopped

1/4 cup sun-dried tomatoes, minced and soaked in hot water

6 skinned chicken breast halves, boned and defatted

3 cups of water

1 1/2 cups of moroccan couscous

2 tablespoons crumbled goat cheese


1. Prepare marinade in a medium bowl by combining lemon juice, olive oil, chicken stock, dijon mustard, garlic, oregano, and drained pre-soaked sun-dried tomatoes.

2. Cut chicken in julienne strips and marinate for at least 2 hours

3. In saucepan, bring 3 cups of water to a boil. Stir in couscous and remove from heat. Leave covered for about 5 minutes until couscous is light and fluffy.

4. In medium skillet cook chicken with a small amount of marinade, turning occasionally for 8 minutes. Bring remaining marinade to a full boil in a saucepan.

5. Scoop 1/2 cup of couscous on each plate followed by 3 ounces of chicken and 1 tablespoon of the sauce. Garnish with 1 tablespoon of goat cheese.


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