1. 1. Prepare the Chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Slice each chicken breast horizontally to create thinner cutlets, about 1/2-inch thick.

2. 2. Season the Chicken: In a small bowl, combine the dried oregano, garlic powder, black pepper, and onion powder. Sprinkle this seasoning mixture evenly over both sides of the chicken cutlets. Gently press the seasoning into the chicken to ensure it adheres well.

3. 3. Sear the Chicken: Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken cutlets to the hot pan in a single layer. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set it aside on a plate, tented loosely with foil to keep warm.

4. 4. Build the Flavorful Broth: In the same skillet, pour in the low-sodium chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring the broth to a simmer over medium heat.

5. 5. Add Vegetables and Couscous: Stir the mixed frozen vegetables into the simmering broth. Cook for 2-3 minutes, or until the vegetables are heated through and slightly tender-crisp. Then, stir in the whole wheat couscous. Remove the skillet from the heat, cover it with a lid, and let it sit for 5 minutes. The couscous will absorb the broth and become fluffy.

6. 6. Combine and Serve: Fluff the couscous and vegetables with a fork. Slice the cooked chicken breasts into strips or cubes, or serve them whole alongside the couscous mixture. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately and enjoy your healthy, flavorful meal!