Chicken Manchego

Prepare Your Ingredients
Wash and dry your produce.
Zest the lemon into a medium bowl.
Small dice the manchego, discarding wax sides, and add to bowl with zest.
Small dice ½ of the bell pepper (use all if small).
Finely chop the shallot (½ if large).
Roughly chop the fresh herbs and set aside together.
Pat chicken dry and season with lemon-pepper to taste.

Saute The Peppers
In a medium pan, heat ½ Tbsp. olive oil over medium-high heat until hot.
Saute the chopped peppers for 2-3 minutes, or until softened.
Add the cooked peppers, almonds, 2 Tbsp olive oil, and oregano to bowl with manchego and zest.
Season to taste with salt and pepper, and let stand 10-15 minutes for flavors to blend.

Cook the Couscous
Heat ½ Tbsp. olive oil over medium-high heat in a pot.
Add the shallots and sauté for 2 minutes or until tender.
Stir in the couscous and cook for 1 minute.
Add ¾ cup of the broth and a pinch of salt and bring to a boil.
Once boiling, cover the pot, remove from heat, and allow to sit 5 minutes covered.
Fluff the couscous with a fork.
Stir in the feta and fresh herbs then squeeze-in the juice of ½ the lemon.
Cover to keep warm.

Saute the Chicken
In the same pan you cooked the peppers, heat ½ Tbsp. olive oil over medium-high.
Cook chicken 3-5 minutes per side or until cooked through (add oil if pan dries).
Remove from heat and allow to rest.

Plating
Divide the couscous evenly between your dishes.
Slice the chicken into ½