INGREDIENTS:

• 6-8 Boneless Chicken Tenders (About 8 Oz. Total)
• 1/4 C. Plain Couscous
• 1/4 C. Boiling Water
• 1/4 C. Sargento® Off the Block 4 Cheese Mexican
• 2 Tbsp. Salsa
• 12 Grape Tomatoes, Halved or Quartered
• 1/2 C. Corn, Frozen & Thawed or Cooked & Cooled
• 1 Lime, Juiced
• 1 Green Onion, Chopped
• Salt & Pepper to Taste
• Optional Toppings: Avocado, Guacamole, Hot Sauce, Chives, Etc.

INSTRUCTIONS:

1. Preheat oven to 425 degrees F. Line an oven tray with foil or parchment paper and place a heat safe baking rack over the top for a more even cook. (If using a rack, lightly coat it with non-stick cooking spray.)
2. Place the couscous in a medium bowl and pour the boiling water over the couscous. Cover and set aside for 5 minutes.
3. Once done, use a fork to fluff the couscous. Set aside to cool slightly.
4. Add the cheese to the couscous and toss to combine. Season with salt and pepper to taste.
5. Press the chicken tenders into the couscous mixture to coat. Place the tenders onto the prepared baking sheet.
6. Bake, turning occasionally, for about 30 minutes or until the edges are turning golden brown and the chicken is cooked through.
7. Meanwhile, combine the tomatoes, corn, lime juice, and green onions in a medium bowl and season with salt and pepper.
8. When done, remove the chicken from the oven.
9. Place 3-4 tenders on each plate; divide the tomato salad evenly among dishes.
10. Top the chicken with salsa (or serve on the side for dipping) and serve immediately.