Garlic Chicken with Israeli Couscous & Butternut Squash

Ingredients:

1 small butternut squash, cubed

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 8 oz box Israeli couscous

1 3/4 cup water

2 chicken breast

4-6 cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper to taste

1 tablespoon pesto

4 tablespoons plain Greek yogurt

Instructions:

Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper.

Mix together minced garlic, oil, lemon juice, salt & pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.