Bursting with flavor in every bite. The hubby usually isn't a fan of couscous unless I mix in different ingredients, like artichoke hearts, cheese, etc...get creative!
2 chicken breasts
¼ cup Kalamata olives, pitted2 Tbsp sundried tomatoes
Lemon Pepper seasoning
1 box of olive oil and pine nuts couscous (or plain)
½ red bell pepper, diced
2 green onion sprigs, sliced
Jarred artichoke hearts, roughly chopped
Preheat oven to 350 degrees.
With a deboning knife, insert a hole into the thick end of the chicken breast and using your knife and finger carefully create a pocket. Be careful to not poke a hole through the other side. Set aside.
In a food processor, combine olives, tomatoes with a drizzle of EVOO. Stuff the chicken with this mixture. Season both sides chicken with lemon pepper and salt. In a frying pan over med-high heat, drizzle a little EVOO and brown both sides of chicken. Remove chicken from pan and to a baking sheet. Bake for about 15 minutes until chicken is cooked throughout.
While chicken is baking, add a couple drizzles of EVOO to a pot over med-high heat. Add peppers and sauté for a couple minutes. Add water for couscous to the pot (following directions on the box), bring to a boil, add couscous with seasonings, remove from heat, cover and set to the side for about 5 minutes. Fluff couscous with a fork then stir in green onions, artichoke hearts and feta cheese.
Serve chicken with couscous and drizzle with cooked chicken juice from baking sheet.