4 servings (serving size: 1 chicken breast half, 1/2 cup couscous, and 1/2 cup sauce)
1 (8-ounce) jar oil-packed sun-dried tomato halves
1 1/4 cups fat-free, less-sodium chicken broth
2/3 cup kalamata olives, pitted
2 tablespoons chopped fresh parsley
1 tablespoon capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon balsamic vinegar
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves
2 cups cooked couscous
How to Make It
Prepare grill to medium-high heat.
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 1/2 tablespoons reserved oil in a blender or food processor. Coarsely chop 2/3 cup drained tomatoes; place in blender or food processor. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use. Add broth and next 7 ingredients (through garlic) to blender or food processor; process until smooth.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve chicken over couscous; top with sauce.
I had been saving this recipe and finally got around to making it! Wish I had done so earlier. Simple to prepare and very tasty. There was a lot of sauce so next time I think I would cut it in half. Served with an avocado salad which was an excellent counter flavor.
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