Balsamic Chicken with Baby Spinach and Couscous

We made this recipe for dinner last night, and there was consensus this is a good dish. The dish is fast to make (probably less than 30 minutes for everything), and the ingredients are not exotic. The recipe comes from Ellie Krieger’s book, The Food You Crave, on page 205. One cautionary note: too much balsamic vinegar may make the dish taste too acidic. We also recommend adding the chicken broth in small amounts so the sauce does not get too thin.

3 tbsp olive oil

4 boneless skinless chicken breast halves (about 1¼ lbs. Total), pounded between two     sheets of waxed paper to ½-inch thickness

¼ tsp salt, plus more to taste
¼ tsp freshly ground pepper, plus more to taste
3 cloves garlic, chopped (about 1 tbsp)
8 oz, baby spinach leaves (about 8 cups lightly packed)
2 tbsp balsamic vinegar
½ cup low-sodium chicken broth
1 cup canned no-salt-added chopped tomatoes, with their juices
2 cups hot cooked whole-wheat couscous (from about ¾ cup uncooked)

1. Heat 1 tbsp of the oil in a large skillet over medium-heat heat. Season the chcicken on both sides with the salt and pepper. Add the chicken to the pan and cook until browned and just cooked through, about 4 minutes per side. Remove the chicken to a plate.

2. Add the remaining 2 tbsp oil to the pan, add the garlic, and cook for 1 minute. Add the spinach and cook just until wilted, 1 to 2 minutes. Season with salt and pepper, then transfer the spinach to a bowl and set it aside.

3. Add the vinegar, broth, and tomatoes to the pan and stir, scraping any browned bits off the bottom. Bring to a simmer and cook until the sauce is lightly thickened, 3 to 5 minutes.

4. Divide the couscous between 4 serving plates. Top with some of the spinach, then a piece of chicken and the balsamic-tomato sauce and serve.

Serves 4.

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