Feta Stuffed Chicken with Balsamic Reduction, Roasted Asparagus, Herbed Couscous, long name, quick fix. A nice salad of romaine, tomatoes, cucumbers, olives, grated carrots and Italian dressing would round this meal out nicely.
Feta Stuffed Chicken
4 chicken breasts
4 oz. crumbled feta cheese
1 tsp. dried oregano
generous dashes of salt and pepper
Coconut oil
Balsamic Reduction
1/2 c. chicken broth
1/4 c. balsamic vinegar
Roasted Asparagus
1 bundle of asparagus, rinsed and broken at it's weakest point
salt and pepper
olive oil spray
Herbed Couscous
1 c. chicken broth, I like a little bit more than 1 c. for a wetter couscous
1 tsp. Italian Seasoning
1-2 tbsp. coconut oil
1 c. couscous
Preheat oven to 400 degrees and get a cast iron skillet preheating on medium. Gather everything and prepare it before starting.
Combine the feta and oregano in a bowl. Cut a slit in the thickest part of the chicken breast. Stuff 1/4 of the feta mixture in each breast. Generously dash the tops of the chicken with salt and pepper. Place carefully into a screaming hot cast iron skillet (on medium heat). Cook on each side for 5-7 minutes. Only turn once, oiling the chicken before flipping.
Spray a cookie sheet with olive oil spray. Arrange the asparagus on the sheet and spray again with oil. Generously dash with salt and pepper. Place in the oven for 10 minutes.
For the herbed couscous (you should have the chicken and asparagus going at this point), get the chicken broth, oil and herbs boiling in a small pot. Add the couscous, mix quickly with a fork. Cover and remove from heat. Let rest at least 5 minutes covered.
For the balsamic reduction, after removing the chicken from the pan, while the pan is still over medium heat, add the chicken broth and vinegar with a little more oil if needed. Whisk constantly until it is reduced and thickened. Taste carefully with a spoon before removing from heat.
