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1.
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Preheat oven to 425 degrees F and place a cooling rack on top of a large baking sheet.
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Spray generously with cooking spray and set aside.
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2.
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In a medium pot, combine couscous and water.
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Bring to a boil and then cover and remove from heat.
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Let stand for 5 minutes, and then fluff with a fork and transfer to a large bowl.
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Let cool for 15 minutes.
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3.
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Once cooled, stir in 2/3 cup cheese, along with garlic powder, paprika and a generous pinch of salt and pepper.
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Pour into a large, shallow plate.
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4.
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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.
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5.
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Using one hand, dredge a chicken tender in flour.
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Using your other hand, coat tender in egg whites, shaking off excess, and place it into the plate of the couscous.
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Use the hand that you used for the flour to roll chicken tender in couscous mixture, gently pressing it on to coat.
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Place on prepared baking sheet and repeat with remaining chicken tenders.
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6.
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Bake tenders until lightly golden brown and crispy, about 1315 minutes.
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Then, remove tenders from oven and preheat broiler to high heat for 23 minutes.
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7.
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Sprinkle remaining cheese over tenders and broil until cheese is melted and tenders are brown and crispy, another 34 minutes.
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8.
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For the dip, mix salsa with Greek yogurt and serve with chicken tenders.
