Honey Dijon Chicken w/Israelli cous cous, sqaush and zucchini

My newborn has major food sensitivities and is exclusively nursed, which means I get to eat a special needs diet free of all dairy (including sheep and goat products), soy, and- at least for the moment-nuts (particularly peanuts).

Not fun. Or easy. And definitely requires thought, label reading, and planning out. I figured I'd document meals here to help others who may have need of a common allergen free meal option.

Tonight we had honey Dijion chicken breast served with isrealli pearl cous cous and sautéed zucchini and summer squash (with good extra virgin olive oil and a clove of garlic.)

It was good! And prep to plate 20 min or less.

I eyeballed about 3tbs of Dijion mustard, about 3tbs honey and two cap fulls cider vinegar and mixed together. Then I cut my chicken breasts into thin pieces for ease of cooking and covered them in my Dijion mix, sprayed my stove top griddle with a little cooking spray and cooked over medium heat about 4 min each side.

The cous cous I made according to instructions-11/4c water to 1c cous cous and a little salt, simmer 8min covered.

I sliced the squash and zucchini and threw them in my wok already heated with a healthy dose of evoo and 1clove minced garlic and sautéed them until the zucchini was a beautiful bright green-this makes them tender and juicy, but still firm.

I served the veggies over the cous cous and the chicken on the side and it was a hit with everyone, 2 year old especially!