Mediterranean Chicken + Veggie Skillet


A 20 minute weeknight dinner recipe that is so flavorful and delicious, you’ll be making it every night. It’s so easy to make, low carb and dairy free!



  • 1 packet of Wild Garden Persian Marinade (6 oz)
  • 1 lb. chicken breast
  • 4 tablespoons extra virgin olive oil
  • 1 small head cauliflower, cut into small florets
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 1 pouch Wild Garden couscous (8.8 oz)
  • 2 tablespoons parsley, chopped


  1. Place the chicken in a bowl and coat with the Persian marinade.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Add the cauliflower florets, pepper, onion, and garlic to the skillet and sauté for about 10 minutes, stirring occasionally until the veggies are browned.
  4. While the veggies are cooking, add the other 2 tablespoons of olive oil to a separate pan.
  5. Add the chicken, cooking about 4 minutes per side until the chicken is no longer translucent in the center.
  6. *Optional (skip this step to make it lower carb and gluten free)* Cook the couscous according to package instructions. Add the couscous to the veggie skillet for the last minute of cooking.