3 Cups Chicken Broth
1 1/2 Couscous
1 Large Red Onion, Diced
1/4 Cup Olive Oil, Divided
Kosher Salt To Taste
Freshly Ground Black Pepper To Taste
3 Cloves Garlic, Minced, Divided
1 Tablespoon Minced Fresh Ginger Root
1 Pound Skinless, Boneless Chicken Breast Halves Chopped
1/4 Cup Lime Juice
2 Tablespoons Smooth Peanut Butter
1 Tablespoon Soy Sauce
1 Tablespoon Honey
1 Tablespoon Sesame Oil
2 Cups Baby Spinach
1 Avocado – Peeled, Pitted, And Chopped
2 Tablespoons Chopped Fresh Cilantro
2 Teaspoons Toasted Sesame Seeds
Bring chicken broth and couscous to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender and broth is absorbed, 15 to 20 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir 2 cloves garlic, onion and ginger until fragrant, about 1 minute. Add chopped chicken chicken and cook until no longer pink in the center and the juices run clear, about 5-8 minutes.
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide couscous among bowls; top with chicken, mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.