• Heat a large non-stick pan over medium heat.
• While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 3-5 min. Flip, then cover and continue cooking until cooked through, 3-5 min.** (TIP: If chicken begins to burn, reduce heat to medium-low.)

• Meanwhile, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot. 
• Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.

• Meanwhile, cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Thinly slice chives.
• Peel, then mince or grate garlic.

• Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
• Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)

• Add lemon zest and remaining chives to the pot with couscous. 
• Season with salt and pepper to taste, then fluff with a fork to combine.
• Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.

• Thinly slice chicken.
• Divide couscous and salad between plates. Top with chicken.
• Drizzle tahini-ranch sauce overtop.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts, then decrease cook time to 3-5 min per side.