Chicken: 4 chicken breasts Mix: 2 tbsp garlic olive oil Zest and juice of 1 lemon 1 tsp garlic powder 1 tsp onion powder 1 tsp chives 2 tsp chopped garlic Salt and pepper Sumac couscous: 1 cup chicken broth 1 cup couscous 2 tbsp sumac Juice and zest of one lime 1/4 cup chopped parsley 2 tbsp olive oil Salt and pepper Garlic sauce: 1 cup Greek yogurt Zest and juice of one lime 3 tbsp water 2 tbsp chopped garlic Salt and pepper Chickpea popcorn: One can of well-rinsed chickpeas 2 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1/4 tsp paprika Salt and pepper Garnishes: Romaine salad, thinly cut Pickled turnip Cherry tomatoes cut in half Chickpea popcorn Thinly sliced red onion Instructions: Mix all marinade ingredients with chicken, marinate for a minimum of 4 hours. Prepare the garlic sauce; in a blender, mix all the ingredients together and adjust the acidity with lemon juice. Preheat oven to 350 degrees. Place the chicken on one half of a baking sheet and place the chickpea mixture on the other. Bake for 20 to 25 minutes. Slice the chicken into thin slices. Heat vegetable broth, pour over couscous, add remaining ingredients. Assemble, adding anything else you are craving. Enjoy your meal.

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