# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pearl Couscous
05 - 1 1/2 cups pearl Israeli couscous
06 - 2 1/4 cups low-sodium chicken broth
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
→ Sesame-Ginger Dressing
09 - 3 tablespoons soy sauce or tamari for gluten-free
10 - 2 tablespoons toasted sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon sriracha or chili sauce optional
17 - 1 tablespoon sesame seeds
→ Vegetables and Toppings
18 - 1 cup cucumber, thinly sliced
19 - 1 cup carrots, shredded
20 - 1 cup edamame, shelled and cooked
21 - 4 green onions, sliced
22 - 1/4 cup fresh cilantro or parsley, chopped
23 - 1/4 cup roasted cashews or peanuts, roughly chopped optional
24 - Lime wedges for serving
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub chicken breasts generously with olive oil, salt, and pepper. Place on prepared sheet.
02 - Bake for 18 to 22 minutes until internal temperature reaches 165°F. Remove from oven and allow to rest for 5 minutes, then slice thinly.
03 - While chicken cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 2 to 3 minutes, stirring frequently until lightly golden.
04 - Add chicken broth and salt to saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.
05 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, lime juice, sriracha if using, and sesame seeds until well combined.
06 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss thoroughly to coat evenly.
07 - Divide dressed couscous among 4 bowls. Top each bowl with sliced chicken, cucumber, carrots, edamame, green onions, and fresh herbs. Sprinkle with chopped nuts if desired.
08 - Serve immediately with lime wedges on the side for additional brightness and flavor.
