Balsamic Chicken With Baby Spinach and Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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'The Food You Crave' by Ellie Krieger Ingredients:
3 tablespoons olive oil |
4 boneless skinless chicken breast halves, pounded between 2 sheets of waxed paper to 1/2-inch thickness (about 1 1/4 lb) |
1/4 teaspoon salt, plus more to taste |
1/4 teaspoon fresh ground black pepper, plus more to taste |
3 garlic cloves, chopped (about 1 tablespoon) |
8 ounces baby spinach (about 8 cups tightly packed) |
2 tablespoons balsamic vinegar |
1/2 cup low sodium chicken broth |
1 cup canned no-salt added chopped tomato, with their juices |
2 cups hot cooked whole wheat couscous (from about 3/4 cup uncooked) |
Directions:
1. Heat 1 tablespoon oil in a large skillet over med-high heat.
2. Season the chicken on both sides with the salt and pepper.
3. Add the chicken to the pan and cook until browned and just cooked through, about 4 minutes per side.
4. Remove the chicken to a plate.
5. Add the remaining 2 tablespoons oil to the pan; add the garlic, and cook for 1 minute.
6. Add the spinach and cook just until wilted, 1-2 minutes.
7. Season with salt and pepper, then transfer the spinach to a bowl and set it aside.
8. Add the vinegar, broth, and tomatoes to the pan and stir, scraping any browned bits off the bottom.
9. Bring to a simmer and cook until the sauce is slightly thickened, 3-5 minutes.
10. Divide the couscous between 4 serving plates.
11. Top with some of the spinach, then a piece of chicken and the balsamic-tomato sauce and serve.
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