Greek Chicken

• Olive oil spray
• 1/2 cup couscous
• 1/2 cup plus 1 tablespoon broth (chicken or vegetable) or water
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt and freshly ground black pepper
• 4 to 6 garlic cloves, chopped
• 1 tablespoon drained capers
• 2 tablespoons chopped fresh parsley
• 1 cup pitted kalamata olives, halved
• 1 medium zucchini, cut into 1/2-inch slices
• 3 tomatoes, diced

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the couscous into the pot.
4. Add the liquid and stir to coat all the grains and make an even layer.
5. Place the chicken on top of the couscous and season lightly with salt and pepper.
6. Sprinkle with the garlic, capers, and half the parsley.
7. Add the olives, zucchini, and tomatoes.
8. Sprinkle with the rest of the parsley and lightly season again with salt and pepper.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 565
12. Protein: 34g
13. Carbohydrates: 54g
14. Fat: 24g
15. Cholesterol: 75mg
16. Sodium: 138mg
17. Fiber: 4g

olive oil spray, couscous, broth, chicken breasts, salt, garlic, capers, parsley, olives, zucchini, tomatoes

Taken from www.epicurious.com/recipes/food/views/greek-chicken-378827 (may not work)