Asian Greens With Chicken - cooking recipe

Ingredients
    2 teaspoons olive oil
    1/4 cup diced onion
    3 chicken tenders
    1 pinch garlic salt
    cracked black pepper to taste
    3/4 cup bok choy, chopped
    1 1/3 cups water
    1 (5.6 ounce) box couscous, (such as Near East(R) Toasted Pine Nut)
    1 tablespoon olive oil
    12 cherry tomatoes, halved
    1/4 ounce grated Mizithra cheese
Preparation
    Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
    Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
    Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
    Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

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