Tomato-Braised Chicken Breasts With Green Olives

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6 red and yellow tomatoes (about 3 pounds), cored and halved crosswise

1/4 cup extra-virgin olive oil

12 medium garlic cloves, thickly sliced

12 small green olives, pitted and halved

1 large jalapeƱo, seeded and thinly sliced

Kosher salt

1/2 cup dry white wine

6 skinless, boneless chicken breast halves (about 2 1/3 pounds)

6 thyme sprigs, plus more for garnish

Freshly ground pepper

2 cups water

1 1/2 cups couscous (about 1 box)

Lemon wedges, for serving

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