I spent years trying to acquire a taste for olives. I wanted to like them SO badly and be one of the fancy people who asked for blue-cheese stuffed olives in a martini. Over the last few years, it finally happened (woo!) and now I’m *obsessed* with salty, briny olives. In this dish, capers would make a great swap if you’re still on the fence. The pan sauce that comes after browning the chicken marries together the salty olives or capers with sweet dates. The dates plump up and release their sugary sweetness and I could simply eat the sauce with a spoon! A little lemon and parsley make the sauce reminiscent of chicken piccata, but with a sweeter twist. The best part of it all – the whole dish is ready in just 30 minutes! I chose to make pearl couscous on the side, but any grain or pasta would be fantastic paired alongside.