Moroccan Chicken

Ingredients

• 4 boneless, skinless chicken thighs (about 1-1/4 lb.)
• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 2 cloves garlic, finely chopped
• 1 Tbsp. lemon juice
• 1 jar Bertolli® Tomato & Basil Sauce
• 1 Tbsp. chopped cilantro (optional)
• 1/2 tsp. finely grated lemon peel (optional)
• 1/4 tsp. salt
• 1 box (10 oz.) plain couscous, cooked according to package directions

Directions

1. Season chicken, if desired, with salt and ground black pepper.
2. Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and lemon juice and cook over medium heat, stirring occasionally, 30 seconds. Stir in Sauce, cilantro, lemon peel and salt. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve over hot couscous.