Cheesy Mexican Couscous Crusted Chicken Tenders

1. Preheat oven to 425ºF and place a cooling rack on top of a large baking sheet. Spray generously with cooking spray and set aside.
2. In a medium pot, combine couscous and water. Bring to a boil and then cover and remove from heat. Let stand for 5 minutes, and then fluff with a fork and transfer to a large bowl. Let cool for 15 minutes.
3. Once cooled, stir in 2/3 cup cheese, along with garlic powder, paprika and a generous pinch of salt and pepper. Pour into a large, shallow plate.
4. Assemble breading stations by placing chicken tenders on a plate, whole wheat flour on a large, shallow plate, and egg whites in a medium bowl.
5. Using one hand, dredge a chicken tender in flour. Using your other hand, coat tender in egg whites, shaking off excess, and place it into the plate of the couscous. Use the hand that you used for the flour to roll chicken tender in couscous mixture, gently pressing it on to coat. Place on prepared baking sheet and repeat with remaining chicken tenders.
6. Bake tenders until lightly golden brown and crispy, about 13–15 minutes. Then, remove tenders from oven and preheat broiler to high heat for 2–3 minutes.
7. Sprinkle remaining cheese over tenders and broil until cheese is melted and tenders are brown and crispy, another 3–4 minutes.
8. For the dip, mix salsa with Greek yogurt and serve with chicken tenders.