1. |
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. |
2. |
Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. |
3. |
Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm. |
4. |
Heat remaining 1 teaspoon oil in pan. |
5. |
Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. |
6. |
Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates. |
7. |
Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions. |
8. |
Note: based on recipe from Cooking Light. |