Lemon-Olive Grilled Chicken

Ingredients

• 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

Preparation

1. 1. Prepare grill.
2. 2. 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.
3. 3. Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.
4. 4. In a bowl, combine remaining lemon rind, olives, and remaining ingredients. Stir couscous into olive mixture. Spoon onto 4 plates; top with chicken.
5. Wine note: With its rustic spiciness and zingy acidity, no other grape goes better with olives than sangiovese, the grape in Italian Chianti. So look for a good Chianti such as Da Vinci (around $16).