Cilantro Grilled Chicken w/ Veggie Cous Cous

YIELD: 4 servings

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts
2 lemons, thinly sliced

Pour marinade and lemon slices over chicken breast and marinade overnight in the refrigerator.
Prepare your grill. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving.  Can eat cooked lemon slices as well.

Serve w/:

Veggie Cous Cous

1/4 cup toasted pinenuts
1 cup cous cous, cooked according to directions
2 Roma tomatoes, chopped
1 cucumber, chopped
1/2 cup green onions, sliced
1 garlic clove, finely minced
juice from one lemon
4 tablespoons olive oil
salt & pepper to taste
OPTIONAL: fresh mint and fresh flat leaf parsley (1/8 cup each)

If serving warm, mix remaining ingredients together, making sure to add the cous cous last. By adding it at the end, the cous cous should still be nice and hot which will warm the other ingredients when mixed together. Serve immediately.

If serving cold, mix remaining ingredients together and chill in the fridge until ready to serve.