Chicken Braised with Tomatoes and Olives

Ingredients

• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon salt
• 8 (3-ounce) skinless, boneless chicken thighs
• 1 teaspoon olive oil
• Cooking spray
• 2 1/2 cups thinly sliced onion (about 1 large)
• 2 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth, divided
• 1/4 cup halved pitted kalamata olives
• 2 teaspoons balsamic vinegar
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh flat-leaf parsley
• 2/3 cup uncooked couscous

Preparation

1. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add 1/2 cup broth and next 3 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Stir in remaining 1/4 teaspoon pepper and parsley.
3. Meanwhile, bring remaining 1 1/2 cups chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous.