- 1 medium navel orange
- 1 pound trimmed green beans
- 1 medium red onion, halved and sliced
- 1/2 cup Kalamata or Castelveltrano olives
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper, divided
- 1 pound chicken tenders
- 1 tablespoon za’atar (see Tip)
- 1 cup low-sodium chicken broth
- 2/3 cup whole-wheat couscous