Chicken Mojito with Lime Over Couscous

• 1 cup couscous (I used a whole box of Near East)
• 24 spears of asparagus
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tablespoon sugar (I did not use this).
• 1 pound boneless, skinless chicken breasts (I used three) cut into 1 inch pieces
• 1/2 cup light rum
• 1/2 cup reduced sodium chicken broth (I just used one whole cup of broth - no rum)
• 2 tablespoons fresh lime juice
• 2 teaspoons finely grated lime zest
• 1/4 cup chopped mint

Cook couscous according to package directions. Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Arrange asparagus on baking sheet and spray with cooking spray. Season with garlic powder, salt and pepper. Roast 15 minutes or until fork tender.

Heat oil in large skillet over medium heat. Add onion, garlic, and sugar. Saute about 3 minutes.
Add chicken and saute 3 to 5 minutes or until golden brown on all sides. Add rum and broth and simmer 5 minutes. Remove from heat and stir in lime juice and zest. Chop asparagus and arrange with couscous and chicken mixture on a platter. Sprinkle with mint.