Chef Mike Smith from Utopia Food and Fitness cooks up a light summer meal.
Turkish Chicken with Lemon Couscous
1 lb chicken breast
6 oz couscous
4 oz olive, green
½ cup small diced bell pepper
¼ cup small diced poblano pepper
1 tsp chopped cilantro
1 tsp chopped mint
1 tsp balsamic vinegar
½ cup lemon juice
1 tbs cumin
1 tsp cayenne
1 tbs cinnamon
1 tsp garlic powder
For Chicken: Score the meat and rub with Turkish spice then grill until a nice crust of spice is on the chicken and it is cooked through (165 internal temperature).
For Couscous: Boil 2 qts salted water and add couscous then cook until soft and most of the water is absorbed. Strain remaining water then stir in lemon juice.
For Relish: Add the olives, bell pepper, poblano pepper, cilantro, mint and balsamic vinegar to a food processor and pulse until well blended.
Serve chicken sliced over the couscous and top with the relish.