Sesame Ginger Chicken with zucchini, tomato, green onion and couscous

10-14-14

Chicken:
2 small boneless chicken breasts or 1 large one butterflied
1/2 cup sesame ginger marinade  
1/2 teaspoon garlic salt
1/2 teaspoon cumin
coarse ground black pepper
kosher salt

Veggies:
2 zucchini, sliced
1 large tomato, diced
4 green onions, chopped
1 tablespoon olive oil
salt and pepper to taste

1 box Parmesan Couscous, cooked according to directions

Cover bottom of small skillet with marinade and add chicken breast. Cook over medium heat. Sprinkle with half of garlic salt, cumin, black pepper and kosher salt and cook for five minutes. Turn over and sprinkle with rest of spices and finish cooking another five minutes. Turn heat off and let rest in pan for at least five minutes before slicing. Save marinade and pan juices.

Cook veggies in a larger skillet. Coat bottom with olive oil and mix around to coat all the veggies. Cook over medium heat for five minutes, stir and "flip" zucchini slices and cook another five minutes or so. 

Place chicken slices on top of veggies. Drizzle remaining marinade from pan over top.

Serve over couscous. 

Serves 2

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