1. Preheat over to 400ºF, line a baking sheet with parchment paper, remove the chicken from the fridge, and bring the vegetable broth to a boil in a small sauce pot.
2. Place chicken breast, butter, garlic powder, onion powder, oregano, salt, and pepper in a big Ziploc bag, seal it, and then shake to coat the chicken.
3. Once coated, let the chicken "marinate" until the oven is hot.
4. Once the oven is hot, place the seasoned chicken on the baking sheet and bake for 20 to 25 minutes.
5. Once cooked, remove the chicken from the oven and let rest for 5 to 10 minutes, and then slice it.
6. Once the broth is boiling, stir in the couscous, place a lid on top, turn off the heat, and let the couscous sit for 5 to 10 minutes, or until all of the broth is absorbed.
7. After that time, fluff the couscous with a fork, then place it in the refrigerator to cool.
8. To make the dressing, combine lemon juice, vinegar, oil, lemon zest, salt, and pepper together in a container, and then shake to combine.
9. Dice and chop tomatoes, bell peppers, onion, and parsley and place them in a large bowl.
10. Combined cooled couscous with the vegetables, and then evenly divide it into 5 air-tight containers, along with the sliced chicken.
11. Divide the dressing into 5 even portions in smaller containers and store everything in the fridge.
12. When ready to enjoy, remove the dressing and the salad from the fridge, pour the dressing over the salad, toss it, and then dig in!
