Weight Watchers Greek Chicken With Lemon Couscous 8 Points Recipes

GREEK LEMON-CHICKEN THIGHS AND POTATOES

Steps:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
• Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
• Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
• Serving size: About 2 chicken thighs and 5 potato halves

GREEK LEMON CHICKEN THIGHS AND POTATOES

Steps:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
• Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
• Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)

WEIGHT WATCHERS GREEK CHICKEN WITH LEMON COUSCOUS 8 POINTS

Steps:

• Combine first 4 ingredients; sprinkle over both sides of chicken.
• Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once.
• Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous.
• Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.