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Za'Atar-Roasted Chicken Tenders & Vegetables with Couscous
Ingredients
  • 1 medium navel orange
  • 1 pound trimmed green beans
  • 1 medium red onion, halved and sliced
  • ½ cup Kalamata or Castelvetrano olives
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dry white wine
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper, divided
  • 1 pound chicken tenders
  • 1 tablespoon za’atar (see Tip)
  • 1 cup low-sodium chicken broth
  • ⅔ cup whole-wheat couscous
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