For the chicken:
Cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
1 to 2 teaspoons ground cumin
1 cup plain yogurt
2 tablespoons honey
1 tablespoon freshly chopped mint leaves
1 cup couscous, cooked according to package directions
For the salad:
4 strips bacon
2 to 3 Granny Smith apples, cored and diced
1/3 cup freshly chopped parsley leaves
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
For the chicken:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.
In a small bowl, whisk together yogurt, honey and mint.
Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.
In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.
Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.
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