Preheat oven to 400 degrees F (200 degrees C).
Rinse Asparagus (1 bunch) and snap off ends. Pull string from pea pods, open, and remove peas. Slice half of Lemon (1/2) into approximately 1/4” slices.
Place asparagus and lemon slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 8 min, flip or roll asparagus, then roast 6-8 min more or until desired doneness.
In a small pot, bring water, Chicken Bouillon Cube (1), Soy Sauce (2 tablespoon), and English Peas (2 cup) to boil for 1 min. Place couscous in a bowl. Pour boiling mixture over couscous. Cover couscous with a plate. Set aside.
Heat pan to medium heat with Extra-Virgin Olive Oil (1/2 tablespoon). Cook Chicken Breast (2) for 3-4 minutes per side or until cooked through. In the last minute of cooking time, pour remaining Soy Sauce (1 tablespoon) over breasts.
Optional: lightly toast Sesame Seeds (1 tablespoon) and/or Sliced Almonds (1/8 cup) in a dry skillet over medium heat.
After Couscous (2/3 cup) sits for at least 5 min, fluff with fork and mix in almonds, sesame seeds, and juice from remaining half of Lemon (1/2).
Serve chicken breast and asparagus.