Pan Grilled Chicken with Olives and Plum Tomatoes

Ingredients You Need

• 24 skinless, boneless chicken breast halves

• 4 tablespoons olive oil, divided

• 4 tablespoons poultry magic seasoning blend or herbs d’ Provence, divided

• 1-1/2 quarts (12 cups) diced fresh plum tomatoes

• 1-3/4 quarts (9 cups) Lindsay® California Ripe Pitted Olives

• 1-1/2 quarts (12 cups) hot cooked couscous

• 3 cups (12 oz.) crumbled feta or goat cheese

• 1-1/2 cups chopped fresh basil or parsley

Cooking Directions

1. Brush both sides of chicken with 2 tablespoons of the oil and sprinkle with 3 tablespoons seasoning blend.

2. Cook chicken on an oiled grill over medium-high heat 4 to 5 minutes per side or until chicken is no longer pink in center.

3. Meanwhile, in a medium bowl, combine tomatoes, olives, remaining 2 tablespoons oil and 1 tablespoon seasoning blend.

4. Transfer couscous and chicken to serving plates; top with olive mixture, cheese and basil.