This dish wasn't amazing, but it also wasn't terrible. I've found that I've made similar dishes with more flavor, so I'll probably mess with some of the ingredients if I choose to make it again. But, it is healthy! So, quick, easy, healthy and edible = score!
Balsamic Chicken with Spinach and Couscous
adapted from Handle the Heat
Yield: 4 servings
Ingredients
Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 2 (8-ounce) boneless, skinless chicken breasts, halved
- 8 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
- 1 cup low-sodium canned chopped tomatoes with juice
- 2 cups whole wheat couscous, cooked
Instructions
- Heat a large saute pan over medium-high heat.
- Add the olive oil and heat.
- Add the garlic and cook for 1 minute.
- Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
- Remove the chicken and set aside.
- To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
- Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
- Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
- Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
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