One-Pot Greek Chicken Freekeh Skillet
8
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
If you’re unfamiliar with freekeh, you should get to know the tasty whole grain. It’s green wheat that’s roasted until slightly smoky and usually sold cracked, which makes it much faster to cook than whole wheat berries. If you can’t find freekeh, you can use bulgur wheat or, for a gluten-free option, quinoa. Because the grain is so filling, we use small chicken cutlets here; you’ll find bags of them (pre-portioned at 4 ounces each) with the other poultry.
Ingredients
Cooking spray
5 spray(s)
Kosher salt
¾ tsp(s), divided
Black pepper
¾ tsp(s), divided
Uncooked boneless skinless chicken breast
1 pound(s), 4 (4-oz) cutlets
Olive oil
1 tbsp(s)
Onion
1 cup(s), chopped
Garlic
4 clove(s), large, minced
No-salt-added chicken stock
2 cup(s)
Uncooked freekeh
1 cup(s), cracked variety
Sun-dried tomatoes (without oil)
⅓ cup(s), chopped
Dried oregano
1 tsp(s)
Lemon
4 slice(s)
Pitted Kalamata olives
8 olive(s), chopped
Crumbled feta cheese
½ cup(s)