- 1 cup 25%-less-sodium chicken broth
- 2/3 cup whole wheat couscous, uncooked
- 2 teaspoons canola oil
- 4 (4 ounce) boneless skinless chicken breasts
- 3 tablespoons KRAFT Calorie-Wise Balsamic Vinaigrette
- 1 small onion, halved, thinly sliced
- 2 cups grape tomatoes, halved
- 1/4 cup green olives, pitted, halved
- 1/4 cup Italian parsley, chopped
- 3/4 cup KRAFT Mozza-Cheddar Shredded Cheese
- Bring broth to boil in small saucepan on medium-high heat. Add couscous. Remove from heat; cover. Let stand 5 min.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170 degrees F). Transfer to plate; cover to keep warm.
- Heat dressing in same skillet. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
- Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.