Pan Grilled Chicken With Tomatoes and Olives

• 4
  
  boneless chicken breasts
  
• 4
  
  teaspoons olive oil
  
• 1
  
  (7 ounce) packet Italian salad dressing mix
  
• 2
  
  cups fresh tomatoes, diced
  
• 1
  
  (16 ounce) can ripe pitted black olives
  
• 1 ¹⁄₂
  
  cups feta cheese, crumbled
  
• ¹⁄₄
  
  cup basil
  
• 2
  
  cups hot cooked couscous or 2 cups cooked pasta
  

directions

• Cube chicken and coat with 2 teaspoons olive oil.
• Sprinkle 2 tablespoons of italian dressing mix over chicken.
• Heat nonstick skillet over medium heat.
• Add chicken and cook until chicken is no longer pink.
• Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
• Transfer chicken and couscous (or pasta) to serving plates, and top with olive mixture and cheese.
• Serve immediately.