• Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.
• Drain and return couscous to the same pot, off heat.

• Meanwhile, roughly chop spinach.
• On a clean surface, pat chicken dry with paper towels. 
• Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. 

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) oil, then swirl the pan to melt. Add chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl). Pan-fry on one side until golden-brown, 3-4 min. 
• Flip, then pan-fry until golden-brown and cooked through, 3-5 min.**
• Transfer to a plate and cover to keep warm.

• Reduce heat to medium.
• Add roasted pepper pesto and 1/4 cup (1/2 cup) water to the same pan over medium heat. Cook, stirring often, until slightly thickened, 1-2 min. 
• Return chicken to the pan and chili-garlic sauce. Remove the pan from heat. 
• Once couscous is finished cooking, add 1 tbsp (2 tbsp) butter to the pot with couscous. Stir, until spinach wilts, 1 min.
• Season with salt and pepper. 
• Cover to keep warm. 

• Divide couscous between plates. 
• Top with chicken. 
• Spoon over pepper sauce. 

If you've opted to get chicken thighs, skip the step to butterfly the chicken, then cook in the same way the recipe instructs you to cook chicken breasts.