Greek Skillet Chicken

Delicious Mediterranean flavors. A great meal for any season
or even to feed dinner guests.

From Paula Deen

Ingredients:
~2 lbs. chicken thighs (I used bone-in thighs and removed the skin - ALDI has great chicken prices if you are looking to be more budget-friendly)
~1/2 tsp. salt
~1/2 tsp. black pepper
~1 tbs. olive oil
~(2) 14.5 oz cans Italian style diced tomatoes (we also added some fresh Campari tomatoes that we had in the fridge)
~(1) 4.8 oz. jar pitted kalamata olives
~1/2 cup minced red onion
~2 tsp. minced garlic
~1 and 1/2 tsp. dried oregano
~(1) 10oz. box couscous (I used a Parmesan-flavored one which was delicious)
~1/4 cup crumbled feta cheese

1. Preheat oven to 350. Sprinkle chicken with salt and pepper.
2. In a large dutch oven or ovenproof skillet, heat oil over medium heat. Place thighs, meaty side down, in pan and cook for 8 minutes. Remove from pan and drain excess oil. Add tomatoes, olives, garlic, onions, and oregano to pan and stir to combine.
3. Place pan in oven and bake for 45 minutes or until thighs are fully cooked.
4. Meanwhile, cook couscous according to package directions.
5. Sprinkle chicken dish with feta cheese and serve over couscous.

Quinoa Turkey Chili

We love different types of chili and this was a great addition to our repertoire. Hearty and flavorful.

From Taste of Home

Ingredients:
~1 cup quinoa
~3 and 1/2 cups chicken stock
~1 lb. ground turkey or chicken
~1 large sweet onion, chopped
~1 medium red bell pepper, chopped
~4 garlic cloves, minced
~1 tbs. chili powder
~1 tbs. ground cumin
~1/2 tsp. ground cinnamon
~2 cans black beans
~1 28oz. can diced tomatoes
~1 medium zucchini, chopped
~1 chipotle pepper in adobo sauce, chopped
~1 tbs. adobo sauce
~1 bay leaf
~1 tsp. dried oregano
~1/2 tsp. salt
~1/4 tsp. pepper
~1 cup frozen corn
~1/4 cup minced cilantro
~2 small avocados for topping

1. In a medium-sized saucepan, bring quinoa and 2 cups chicken stock to a boil. Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat and fluff with fork. Set aside.
2. In a soup pot or dutch oven coated with cooking spray, cook the turkey, onion, red pepper, and garlic over medium heat until meat is cooked through and veggies are tender. Drain if there is excess liquid. Stir in chili powder, cumin, and cinnamon and cook 2 minutes longer.
3. Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper, and remaining chicken stock. Bring to a boil then reduce heat, cover, and simmer for 30 minutes. Stir in corn and quinoa and heat through. Discard bay leaf and stir in cilantro.
4. Serve into bowls and top with avocado slices.