I found this recipe recently on the Good Housekeeping site (http://www.bhg.com/recipe/poultry/greek-style-chicken-skillet/). It was easy to prepare and it was nice to have only one skillet to clean aside from the sauce pan I prepared the couscous in. I would make one modification though and that would be to double the sauce and add more crumbled feta cheese over the top. I wished there had been a bit more sauce to help flavor the plain couscous and you just can't go wrong with a little extra cheese. I have posted the recipe below as I found it on the BHG site.
Greek-Style Chicken Skillet
A tomato-inspired vegetable mixture is spooned over chicken and couscous in this main-dish recipe. To add even more interest, substitute a flavored couscous mix.
4 boneless, skinless chicken breast halves (about 1 - 1/4 pounds total)
salt and ground pepper
1 tablespoon olive oil or cooking oil
1 1/2 cups sliced zucchini (1 medium)
3/4 cup chopped green sweet pepper (1 medium)
1 medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 10 - 3/4 ounce can condensed tomato soup
2 cups hot cooked couscous*
1/2 cup crumpled feta cheese (2 ounces)
- Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170 F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
- Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
- To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve.