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When you try to cook the chicken at this way you will see that your can use it at many different ways . When I cook this I put in at salads,special at Caesar salad , I put in pitas or in burrito or at tacos and everything you imagine , it’s a super tasteful chicken. I take this lovely recipe from akis petretzikis and let’s take a look

Ingredients

* 200 g couscous
* 1 chicken bouillon cube
* 2 chicken, breast fillets
* 5 tablespoon(s) olive oil
* salt
* pepper
* 2 green bell peppers
* 2 yellow bell peppers
* 2 red bell peppers
* 1 onion
* 2 spring onions
* lemon juice, of 1 lemon
* lemon zest, of 1 lemon
* 50 g white wine
* 2 tablespoon(s) mustard
* 1 tablespoon(s) honey
* 1 tablespoon(s) parsley
* 1 tablespoon(s) basil
* 2 tablespoon(s) thyme
* 2 tablespoon(s) oregano, dry

Method
* Place a nonstick pan over high heat. Fill it with water and bring it to a boil.
* In a bowl, add the couscous, bouillon cube and enough of the boiling water from the pan to completely cover the couscous.
* Cover with plastic wrap and set aside.
* Place a nonstick pan over high heat and let it get very hot.
* Cut the chicken into 1 cm pieces.
* Add 1 tablespoon olive oil, salt and pepper. Rub with your hands to completely coat the pieces of chicken.
* Add them to the pan and sauté until golden.
* Add the oregano and lemon juice. Mix with a wooden spoon.
* Transfer to a bowl and set aside.
* Wipe down the pan and place back over heat and let it get hot.
* Cut the bell peppers into 0.5 cm strips, thinly slice the onion and cut the white part of the spring onions into thin rounds. Keep the green part of the spring onions to sprinkle over the couscous.
* Add 1 tablespoon of olive oil to the pan along with 2/3 of the bell peppers, 2/3 of the onion and the spring onions.
* Sauté for about 4-5 minutes, until they are nicely caramelized. Keep the remaining vegetables for the couscous.
* Add the chicken back to the pan and the wine also.
* Add the mustard, honey, pepper and salt. Mix and cook for 2 minutes.
* Remove the plastic wrap from the couscous and fluff up with a fork.
* Finely chop the reserved vegetables and add them to the couscous.
* Finely chop the aromatics and add them to the couscous along with 3 tablespoons of olive oil. Mix with a spoon.
* Serve the chicken with the couscous and add the lemon zest and fresh thyme.

I found this recipe at https://akispetretzikis.com/en/categories/kotopoylo-galopoyla/thgania-kotopoylo

Give this chicken a try it’s a comfort-combo chicken that will give you something different at your cooking tales

Have a nice day and greetings from Greece