| | CHICKEN |
| 1/4 | c | Fresh rosemary; finely chop |
| 1/4 | c | Fresh parsley; finely chop |
| 8 | | 3-oz chicken breast pieces; skin on |
| 1/2 | ts | Light olive oil |
| 1 | c | Snow peas; strings removed, blanched |
| | BUTTERNUT SAUCE |
| 1 | ts | Light olive oil |
| 1/2 | md | Butternut squash; peeled, seeded, cut into 1/2" cubes |
| 1/2 | md | White onion; peeled, chopped |
| 1 | | Stalk celery; chopped fine |
| 2 | c | Nonfat chicken stock |
| 1 | | Bay leaf |
| 1 | tb | Fresh cilantro; chopped |
| 1/8 | ts | Freshly ground sea salt |
| 1/8 | ts | Freshly ground black pepper |
| | COUSCOUS |
| 1/2 | ts | Light olive oil |
| 1 | | Red bell pepper; seeded, diced fine |
| 1 | ts | Fresh gingerroot |
| 2 | | Cloves garlic; bashed, peeled, minced |
| 1 1/2 | c | Low-fat chicken stock |
| 1 | c | Instant couscous |
| | Freshly ground black pepper |
