Chicken zucchini couscous

Directions

1. 1
   1Wash zucchini and tomatoes. Halve zucchini lengthwise, then slice crosswise into half rounds. Medium dice tomatoes. Peel and small dice onion. Peel and mince garlic.1 medium zucchini squash
2. 2
   2 tomatoes
3. 3
   ½ medium yellow onion
4. 4
   1 clove garlic
5. 5
   Heat a sauté pan over medium-high heat.
6. 6
   3In a small saucepan, bring broth to a boil.
7. 7
   Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes.8 fl oz (1 cup) chicken or vegetable broth
8. 8
   ⅔ cup whole wheat couscous
9. 9
   4Coat bottom of pan with oil.
10. 10
    Add chicken and cook until lightly browned but not cooked through, 1-2 minutes per side.
11. 11
    Transfer to a plate.1 tbsp virgin coconut oil
12. 12
    1 lb chicken thighs, boneless skinless
13. 13
    5Return pan to stove and add more oil.
14. 14
    Add onion, garlic, and zucchini. Stirring frequently, cook until vegetables begin to soften, 2-3 minutes.1 tbsp virgin coconut oil
15. 15
    6Return chicken to pan.
16. 16
    Add tomatoes, honey, cinnamon, cumin, salt, and pepper. Stir to combine and bring to a boil. Reduce heat, cover, and cook until chicken is cooked through and zucchini is tender, 8-10 minutes.1 tsp honey
17. 17
    ¼ tsp cinnamon
18. 18
    ¼ tsp cumin
19. 19
    ¼ tsp salt
20. 20
    ¼ tsp black pepper
21. 21
    7Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
22. 22
    Add ½ to pan (save the rest for garnishing) while the ingredients cook.½ small bunch cilantro
23. 23
    8Uncover couscous and fluff with a fork.
24. 24
    9To serve, place couscous on a plate, top with chicken and sauce, and garnish with remaining cilantro. Enjoy!