Pan-Grilled Chicken with Olives and Tomatoes

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

Brush both sides of chicken with 2 teaspoons of the oil then sprinkle 1-1/2 teaspoons of the seasoning over chicken. Heat a ridged grill pan or nonstick skillet over medium heat until hot. Add chicken and cook 4 to 5 minutes per side or until chicken is no longer pink in the center.

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

Transfer the cooked couscous to a serving platter. Top the couscous with the chicken and spoon on the olive/tomato mixture. Garnish with cilantro.

Note: Any seasoning blend such as herb or rotisserie poultry seasoning may be substituted. To substitute garlic salt, reduce the amount to 1 teaspoon. Sprinkle 3/4 teaspoon garlic salt over the chicken and stir 1/4 teaspoon into the olive mixture.

Recipe adapted from Lindsay Olives.