What you need:

  • Cooking spray
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1 1/2 teaspoons grated lemon rind, divided
  • 2 tablespoons honey mustard
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup whole-wheat couscous
  • 1/4 cup sliced pimiento-stuffed olives
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper

Procedure:

  • Prepare grill.
  • Coat grill with cooking spray. Place chicken on grill. Cook 5 minutes per side or until chicken is cooked through. Combine 1 teaspoon lemon rind with mustard; brush over chicken.
  • Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.
  • In a bowl, combine remaining lemon rind, olives, and remaining ingredients. Stir couscous into olive mixture. Spoon onto 4 plates; top with chicken.

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