California Chicken

This has to be one of my all time favorite recipes!! It is so easy and so delicious!! In fact, I made this for my in-laws one evening and now, this recipe is my mother-in-laws favorite to cook for her own dinner guests!!

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 4

olive oil cooking spray
1 5.7 ounce box couscous (garlic flavored)
4 boneless, skinless chicken breasts
coarse salt and freshly ground pepper, to taste
1 red bell pepper, cored, seeded and sliced
2 tomatoes, cut into wedges
1 3.6 ounce can sliced black olives, drained
1/2 white onion, chopped
1 teaspoon celery salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1 tablespoon sherry
1 avocado, peeled, sliced and diced
1 whole lemon(s), cut into wedges

Preheat the oven to 450 degrees.

Spray the inside of a Dutch oven or oven-safe pan.

In a small bowl, combine the couscous according to package instructions. Pour the couscous into the pot and season lightly with salt and pepper, wipe out the bowl. Arrange the chicken on top of the couscous. Add the bell pepper, tomatoes and olives in separate layers.

In the bowl, combine the onion, celery salt, marjoram, basil, and sherry and distribute over the ingredients in the pot.

Cover and bake for 45 minutes or until the chicken is fully cooked. Slice the lemon wedges. Serve the chicken with the couscous and vegetables and garnish with avocado slices and lemon wedges.