In a large bowl, whisk together the Florida’s Natural Lemonade, olive oil, garlic, Dijon and a big pinch of salt and pepper. Place the chicken in the bowl (or pour it over it in a bag or dish) and toss it to cover in the marinade. Marinate in the fridge for at least 30 minutes or even overnight.

While the chicken marinates, cook the couscous according to the package directions.

Preheat your grill to the highest setting.

Prepare the broccoli and peppers for the grill. I like to use a grill pan but you can also use a double layer of foil. Toss the broccoli and peppers with some olive oil then sprinkle generously with salt and pepper.

Use kitchen tongs to remove the chicken from the marinade, letting the excess drip off. Place the chicken directly on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.

I also put the vegetables on the grill at this time and toss them a handful of times, checking on them every few minutes.

Pour the remaining marinade through a strainer, into a saucepan. Heat over medium heat until boiling. Reduce the heat and simmer until the mixture is reduced by half.

Remove the chicken from the grill and let it rest for 5 or 10 minutes. Toss the vegetables with the cooked couscous. Toss in the feta cheese, herbs or microgreens. Slice the chicken and place it on top of the couscous. Top with pickled onions.

Drizzle on the heated dressing and toss well. Serve immediately and enjoy!