• In the bowl of your slow cooker, coat the 4-6 chicken breasts  with 2 tablespoons of olive oil, 3 tablespoons of mustard, 1 tablespoon of dill, 2 cloves of garlic, and a big pinch of salt and pepper. Add the 1 sliced onion then pour the 2 cups of chicken broth and zest + juice from 1 lemon over the chicken. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.
• Preheat the broiler to high. Using tongs, remove the chicken from the slow cooker and transfer to a sheet pan.
• Increase the temperature on the slow cooker to HIGH. Stir in the 2 cups of couscous or orzo, and 1 cup of water. Cover and continue cooking for 15 minutes, or until the couscous is cooked.
• Just before serving, stir in the 1 ½ cups of petite peas and ½ cup of  cream. If desired, add the zest + juice from the second lemon and season to taste with salt and pepper. If couscous seems too thick, add ½ cup water.
• Drizzle the cooked chicken breasts with olive oil then sprinkle with ½ cup of  feta cheese evenly over the top. Broil 1-3 minutes, until golden brown and crisp on top. (watch chicken closely)
• Serve the chicken over the couscous garnished with fresh dill and a squeeze of fresh lemon, if desired.

INSTANT POT METHOD

• Set the instant pot to sauté. Coat the 4-6 chicken breasts  with 2 tablespoons of olive oil, 2 tablespoons of mustard, 1 tablespoon of dill, 2 cloves of garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add 1 sliced onion  then pour in 2 cups of chicken broth, and juice + zest of one lemon. Cover and cook on high pressure for 6 minutes.
• Once cooking is finished, release the steam. Set the Instant pot to sauté. Stir in the 2 cups of couscous or orzo, 1 ½ cups of peas, and 1/2 cup of cream. Cook 5 minutes until creamy and then season to taste with salt and pepper.
• Serve the chicken over the couscous or orzo.

STOVE TOP METHOD

• Heat a large dutch oven over medium-high heat. Coat 4-6 chicken breasts with the 2 tablespoons of olive oil, 2 tablespoons of mustard, 1 tablespoon of dill,2 cloves of garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in 2 cups of chicken broth and lemon juice from 1 lemon. Add the 1 onion sliced. Cover and cook 10 minutes.
• Stir in the 2 cups of couscous/orzo, 1 ½ cups of peas, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the couscous/orzo is al dente. Stir in ½ cup of cream and ½ cup of feta.
• Serve the chicken over the couscous or orzo.

SERVING SUGGESTIONS

• Serve with oven roasted veggies or a crisp green salad.

SWAP SUGGESTIONS

• Vegetarian: Swap chicken broth with vegetable broth. For protein, you could use my Roasted Chickpea recipe with Greek seasoning to top your couscous or flavor a firm tofu with greek flavors.
• Grains: You can swap the Israeli couscous with orzo. (make sure you’re using the Israeli couscous variety)
• Dairy: Replace cream with canned full fat coconut milk.

WEEKEND PREP / MAKE AHEAD

• Recipe can be made fully in advance and stored In an airtight container for up to 3 days then re-heated before serving.