Greek Chicken With Tomatoes, Olives, Feta and Couscous

Ingredients

4 Boneless skinless chicken breast halves (you can cut then into strips like I did)
1 tsp. Greek seasoning (I use Cavender’s Salt Free All Purpose Greek seasoning)
1 red onion cut into small slices
1 minced clove of garlic (I use bottled garlic if I’m in a rush!)
3 medium tomatoes, chopped
1 cup low sodium chicken broth
1/2 cup kalamata olives
4 oz. crumbled reduced fat feta cheese
4 (or desired number of servings) of Near East plain couscous, prepared according to package directions.

Directions:

1. Cut chicken into strips if desired and season. Prepare couscous according to package directions and desired number of servings and set aside.
2. In large skillet, cook chicken over medium heat for about 5 minutes until brown, turning once. Put chicken on a plate and keep warm.
3. Add onion-cook and stir for 3 minutes. Add garlic and tomatoes-cook and stir for 5 minutes. Add broth and bring to simmer. Return chicken to skillet, cover and simmer about 8 minutes or until chicken is no longer pink.
4. Remove chicken from skillet. Bring broth mixture to a boil for 3 minutes or until thickened. Stir in olives. Spoon sauce over the chicken and top with crumbled feta cheese.
5. Serve over hot couscous.