Moroccan Spiced Chicken Breast

In a small bowl, combine 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper to create the Moroccan spice blend.

Mince 2 garlic cloves and zest half of the lemon. Add half of the minced garlic and all of the lemon zest to the spice blend.

Pat the 6 oz chicken breast dry with paper towels. Rub the spice mixture all over the chicken breast, ensuring it's well coated. Let it marinate for 15 minutes at room temperature.

While the chicken marinates, dice 2 tbsp dried apricots into small pieces, drain and rinse 1/4 cup chickpeas, and chop 2 tbsp fresh cilantro and 1 tbsp fresh mint.

Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chicken breast and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest.

In the same pan, add the remaining minced garlic and sauté for 30 seconds until fragrant.

Add 1/2 cup low-sodium chicken broth to the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in 1/3 cup couscous, remove from heat, cover, and let stand for 5 minutes until the liquid is absorbed.

Fluff the couscous with a fork and fold in the chickpeas, diced apricots, and juice from half the lemon.

Slice the rested chicken breast against the grain and serve over the couscous. Garnish with fresh cilantro and mint.