"Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. —Margee Berry, Trout Lake, Washington..."
INGREDIENTS
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1/2 cup chopped onion
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1 tablespoon plus 1 teaspoon olive oil, divided
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3 tablespoons minced garlic
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2-1/2 cups chicken broth, divided
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1/4 cup pitted Greek olives, chopped
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3 tablespoons chopped sun-dried tomatoes (not packed in oil)
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1 tablespoon quick-cooking tapioca
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2 teaspoons grated lemon zest
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1 teaspoon dried oregano
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6 boneless skinless chicken breast halves (6 ounces each)
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1-3/4 cups uncooked couscous
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1/2 cup crumbled feta cheese