Pan-Grilled Chicken with Olives and Tomatoes

1. 1

   Cook the couscous according to package instructions, then keep it warm.

2. 2

   Brush both sides of chicken with 2 teaspoons of the oil then sprinkle 1-1/2 teaspoons of the seasoning over chicken.

3. 3

   Heat a ridged grill pan or nonstick skillet over medium heat until hot.

4. 4

   Add chicken and cook 4 to 5 minutes per side or until chicken is no longer pink in the center.

5. 5

   Meanwhile, in a medium bowl, combine tomatoes, olives, feta, remaining 2 teaspoons oil and the remaining 1/2 teaspoon seasoning.

6. 6

   Refrigerate while the chicken cooks.

7. 7

   Transfer the cooked couscous to a serving platter.

8. 8

   Top the couscous with the chicken and spoon on the olive/tomato mixture.

9. 9

   Garnish with cilantro.

10. 10

    Note: Any seasoning blend such as herb or rotisserie poultry seasoning may be substituted.

11. 11

    To substitute garlic salt, reduce the amount to 1 teaspoon.

12. 12

    Sprinkle 3/4 teaspoon garlic salt over the chicken and stir 1/4 teaspoon into the olive mixture.

13. 13

    Recipe adapted from Lindsay Olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.