1. Combine ½ cup oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in a blender. Process mixture until smooth.
2. Rub the mixture onto both sides of chicken breast filets.
3. Place chicken on plate, cover with plastic wrap and refrigerate 30 minutes.
4. Heat remaining 1 Tbsp of oil in large nonstick skillet over medium-high.
5. Sauté chicken breasts 6 minutes per side or until cooked through.
6. Serve with vegetable blend and Curried Mango Couscous.
