A friend introduced me to this recipe years ago, and it has been one of my go-to recipes ever since. It's deceptively easy and quick to prepare, and never fails to impress! My favorite is to serve it over couscous, as the tiny pasta soaks up the juices from the baked chicken perfectly. In the absence of couscous, though, it goes well served over whatever I have on hand (rice, quinoa, pasta, etc.).