Apricot Lemon Chicken Breast w/ Couscous
  1. Preheat oven to 425 F. Spray a baking sheet with cooking spray.
  2. Beat egg & water slightly. Stir together baking mix, lemon pepper & garlic powder. Pound chicken breasts gently to achieve uniform thickness. Dip chicken into egg mixture, then coat with baking mix mixture. Place on baking sheet & drizzle with melted butter.
  3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer until no longer pink inside. While chicken is baking prepare couscous & sauce.
  1. In a saucepan, heat 1 tsp oil; add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & second amount of oil. Stir. Cover & remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork & stir in remaining 3 ingredients.
Apricot Lemon Sauce
  1. In a small saucepan over low heat, combine sauce ingredients, stirring occasionally, until warm.
To Serve
  1. Place couscous on a serving platter. Top with chicken breasts & drizzle with apricot lemon sauce. Serve.