Instructions

Strawberry Sauce:

1. Render pan hot, add white wine and garlic
2. Add in ¼ Cup chopped onion and sliced strawberries
3. Cook strawberries and wine down, until reduced
4. Once reduced, if strawberry sauce is sour, add honey to sweeten
5. Season with salt and pepper
6. Remove from heat, stir in heavy whipping cream

Cous Cous:

1. Render second sauce pan hot, add chopped red onion with white wine.
2. Add 1 Tsp. Chicken stock to sauce pan with onions, and garlic
3. Add Cous Cous mix, stir well
4. Bring to boil, once boiling turn off heat and cover.
5. While Cous Cous is sitting, remove lid and stir in Parmesan cheese. Replace lid and let stand

Chicken:

1. Season chicken breast tenders, season with Renee’s Desert Rub
2. Add chicken to hot pan, season other side

To Serve:

1. On rectangle plate, spoon cous cous on one end of serving plate
2. Lay chicken tenders on other side of plate
3. Spoon sauce onto top of chicken tenders
4. Garnish cous cous with parmesan cheese, fresh sliced avocado, and a halved plum tomato
5. Garnish center of plate with large fresh strawberry, sliced and fanned out