Recipe #3 in the Spartan Oil #EVOOChallenge.
I use olive oil exclusively when I saute vegetables or protein for any recipe. One reason is olive oil is a monounsaturated fat, and is considered a good fatty acid (high density lipoproteins, HDLs) that protects against bad cholesterol, or low density lipoproteins (LDLs). One other reason is the taste – I love the taste of olive oil.
This recipes features the taste of the Mediterranean. The dill, olive oil and feta add just the touch to create a unique recipe. When I served this to my taste testers, this recipe received five stars! Easy to prepare and perfect for entertaining.
- 3 cups cooked, shredded chicken breasts
- 3 scallions, sliced, white and green parts
- 1 large garlic clove, small dice
- 3 tablespoons Spartan Olive Oil
- 1 28 ounce can diced tomatoes with liquid
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh dill, minced
- 8 ounces feta cheese, divided
- Olive oil, to drizzle over chicken
- Couscous, prepared according to package
- In a large saucepan, saute scallions and garlic in olive oil until translucent. Add tomatoes and liquid, balsamic vinegar, and tomato paste. Bring mixture to a boil. Reduce heat and simmer until thickened (approximately 10 - 15 minutes). Add chicken, dill and 1/2 of the feta cheese. Cover and reduce heat to low. Prepare couscous.
- Spoon couscous in serving bowl, top with chicken mixture, sprinkle with remaining feta and drizzle with additional olive oil.
- My favorite couscous is all natural, grande pearl shaped.