Pan-Grilled Chicken with Olives and Tomatoes

• 23 cups Uncooked Whole Wheat Couscous
• 4 whole Boneless, Skinless Chicken Breast Halves
• 4 teaspoons Olive Oil, Divided
• 2 teaspoons Cavender's Greek Seasoning Blend, Divided
• 2 cups Grape Tomatoes, Halved
• 1 can (6 Oz. Size) Ripe Pitted Olives, Drained
• 1/2 cups Crumbled Feta Cheese
• 1/4 cups Fresh Cilantro, Chopped

1. Cook the couscous according to package instructions, then keep it warm.
2. Brush both sides of chicken with 2 teaspoons of the oil then sprinkle 1-1/2 teaspoons of the seasoning over chicken.
3. Heat a ridged grill pan or nonstick skillet over medium heat until hot.
4. Add chicken and cook 4 to 5 minutes per side or until chicken is no longer pink in the center.
5. Meanwhile, in a medium bowl, combine tomatoes, olives, feta, remaining 2 teaspoons oil and the remaining 1/2 teaspoon seasoning.
6. Refrigerate while the chicken cooks.
7. Transfer the cooked couscous to a serving platter.
8. Top the couscous with the chicken and spoon on the olive/tomato mixture.
9. Garnish with cilantro.
10. Note: Any seasoning blend such as herb or rotisserie poultry seasoning may be substituted.
11. To substitute garlic salt, reduce the amount to 1 teaspoon.
12. Sprinkle 3/4 teaspoon garlic salt over the chicken and stir 1/4 teaspoon into the olive mixture.
13. Recipe adapted from Lindsay Olives.

whole wheat couscous, chicken, olive oil, grape tomatoes, olives, feta cheese, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/pan-grilled-chicken-with-olives-and-tomatoes/ (may not work)