Lady In Provence

• Chicken:
• -chicken breast
• -olive oil
• -salt
• veggies:
• -1 medium russet potato, cubed into bite sized chunks
• -1 bunch of broccoli cut into bite sized florettes
• -1 small zucchini, cubed
• -1 roma tomato minced
• -2 roma tomatoes, cubed
• -1/2 a pink lady apple, minced (or other sweet/tart/firm apple)
• -1/2 avocado (ripe, but firm) cubed
• -olive oil
• -herbes de provence
• -salt
• Couscous:
• -2 1/4 israeli couscous
• -2 3/4 water
• -olive oil

1. Sautee chicken breasts in olive oil until browned on the outside, cooked all the way through, but still moist in the middle. Cube and set aside in a bowl. Leave the leftover chicken bits and juice in the pan.
2. Bring the water to a boil. Add couscous. Reduce to simmer adn cook for 6 minutes. When that's done, set it aside with the lid on for 10 minutes.
3. Using the pan from the chicken, toss the potato in a dollop of olive oil and coat with herbes de provence. Saute over medium heat until golden brown and cooked through. Stir periodically.
4. Add broccoli, zucchini, minced tomatoes, and a little more olive oil if the pan is dry and stir together. Add a little more herbes de provence.
5. After 5 minutes, add the avocado, cubed tomatoes, and apple. Stir well. Cook for 2 minutes. Add to bowl with chicken, mix well. Don't scrape the pan clean.
6. Pour the couscous (it should be done around now) into the pan and scrape the stuff off the bottom of the pan to mix in with the couscous. stir it all up. Turn the heat up to medium. Stir in a little olive oil. Cook for about 2 minutes.
7. Serve the veggies and chicken over the couscous.

chicken, chicken breast, olive oil, salt, russet potato, broccoli, zucchini, roma tomatoes, apple, avocado, olive oil, salt, couscous, couscous, water, olive oil

Taken from www.epicurious.com/recipes/member/views/lady-in-provence-1215513 (may not work)