• 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, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 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. Set aside. (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 over top.
• 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.