Balsamic Chicken with Baby Spinach
courtesy Ellie Krieger of Food Network
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
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.
How super simple is the recipe? The hardest part was cutting the chicken in half, and I even cheated when I did that! Instead of buying two breasts, I bought the pre-cut version, so I had 5 perfectly portioned pieces of chicken. I would definitely make this again. The whole recipe can be pulled out of the pantry, with the exception of the chicken. While I really love a challenging recipe from time to time, I really love it when recipes are made from ingredients that are almost always on hand. If you don't believe me, see how simple this recipe is for yourself. Click here for a video of Ellie Krieger making it.
This dish was really delicious for how simple it was to make. My husband really liked it, too. This is definitely going to end up in the weekly meals rotation.