This dish took less than 30 minutes to make. It was colorful and full of flavor. I love marinating chicken in Italian salad dressing overnight because it's so easy and provides lots of flavor the next day.
I package of couscous (I used a box of garlic and olive oil flavor)
½ cup Kalamata olives, pitted and sliced
¼ cup sundried tomatoes in oil, drained and diced¼ cup artichoke hearts in oil, drained and diced
½ cup Mozzarella cheese pearls
2 Tbsp minced fresh Italian flat leaf parsley
Italian Chicken:2 chicken breasts
Italian salad dressing
Extra Virgin Olive Oil (EVOO)
In a large bag or bowl, add chicken and cover with salad dressing. Marinate overnight.
Cook couscous according to directions on packaging. Stir in remaining ingredients. Set aside and cook chicken.
Preheat oven to 350 degrees. In a medium frying pan, heat a drizzle of EVOO over high heat. Once it starts to smoke and ripple, add chicken and brown on both sides for 1-2 minutes. Move chicken to oven and cook for 15 minutes, or until cooked all the way through so no longer pink in the middle and juices run clear.
To plate, make a bed of couscous and top with chicken sliced and fanned on top.