1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 cup reduced sodium teriyaki glaze
3 tablespoons lemon juice
1 (16 ounce) bag frozen broccoli, carrots and water chestnuts

Hot Couscous:
2 cups water
1 tablespoon olive oil
1 1/2 cups uncooked couscous

Couscous: heat the water and oil to boiling in a medium saucepan. Stir in the couscous, cover and remove from heat. Let stand for 5 minutes. Fluff with a fork.

Remove excess fat from chicken; rinse with cold water and pat dry. Cut chicken into 1-inch pieces. Heat oil in a nonstick skillet over high heat for 1-2 minutes. Add the chicken and stir-fry for about 3-4 minutes or until no longer pink in the center. Stir in the teriyaki glaze, lemon juice and vegetables. Heat the mixture to boiling over high heat, stirring constantly. Reduce heat, cover and cook about 6 minutes. Serve over couscous.

Makes 4 Servings
Serving Size: 4 ounces chicken, 4 ounces vegetables and 6 ounces couscous