Chicken, Lentils and Veggies

Chicken, Veggies and Lentils
(makes 6-8 servings)
6 large boneless chicken thighs
1/4 cup teriyaki sauce
3 peppers (ass't. colors and types)
1/2 medium onion
1 and 1/2 cups cooked, pearled couscous (unseasoned)
2 cups cooked lentils
1 pound fresh baby spinach
1/2 cup organic chicken broth
olive oil
sea salt/fresh cracked pepper
minced garlic
Italian seasoning
Prepare the lentils and couscous, then set aside. (Use "pearled" couscous, which is much larger than the regular kind you see in most recipes.) Rinse the chicken thighs in cold water, place on dry paper towels. Cube the chicken thighs into 1 inch pieces, removing any visible fat. Place the cubes in a glass bowl; add the minced garlic and teriyaki sauce. Season to your own liking with the Italian herbs, or whatever you prefer (suggestions: red pepper flakes, dried basil). Chill, covered, for at least one hour.
Prepare the peppers and onions - rinse with cold water and slice into thin strips. (I used a red onion for this recipe, but choose what you'd like). Once the chicken has marinated, saute in a little olive oil until the cubes are thoroughly cooked. Remove from the pan to a clean plate. Discard the fat and oil, and wipe the pan clean with a paper towel.
Add a bit of fresh oil to the pan, then quickly saute the peppers and onions until softened and caramelized. *You could also grill the chicken and vegetables outdoors. To the same pan as the peppers and onions, add the fresh spinach. Season with salt and pepper, than pour in the broth. Simmer until the spinach has wilted.
Add the cooked lentils and couscous. Give the pot a stir and spoon in the cooked chicken. Gently fold it all together, then cover and simmer for 8-10 minutes. When you're ready, serve this healthy dish, loaded with protein and vitamins, with your favorite multi-grain bakery rolls.