In a small saucepan, bring the broth to a boil with the butter. Season with salt and pepper.
Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork.
In a wok or large non-stick skillet, brown the onion in the oil. Add the
chicken and brown over high heat. Season with salt and pepper. Add the olives and garlic and
cook for 1 minute. Add the tomatoes and oregano and bring to boil. Cook for about 2 minutes
or until the chicken is cook through. Adjust the seasoning.
Serve the chicken over the couscous and sprinkle with the basil.
This recipe can’t be prepared in advance.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.