3 chicken boneless skinless chicken

1/2 bottle Lawry’s Baja Chipolte marinade

2 boxes Near East pearled cous cous

5 C. water

2 Tbsp. lemon olive oil

1 tsp. lime coconut salt

1 container garbanzo bean salad

1 can garbanzo beans, drained

1/4 c. sweet citrus onion dressing

Combine cous cous, water, olive oil and salt and bring to a boil.  Lower heat and simmer 12 minutes.

Meanwhile coat chicken breasts in marinade and place in baking dishes.

Preheat oven to 350 F.

Combine cooked cous cous, salad, beans and dressing.  Refrigerate while chicken cooks.

Check internal temperature of chicken.  When it reaches 165 F, remove from oven (approximately 35 minutes).

Cut up chicken and serve with cous cous garbanzo salad.

Easy, easy, easy.  Anyone can do this.