Balsamic Chicken with Baby Spinach

This is the first Ellie Krieger recipe I have tried, and it was definitely a keeper. Yum! I am getting hungry right now thinking about it. It if a very simple yet flavorful meal. It has a serving of protein, a whole grain, and a green vegetable...perfect!

Balsamic Chicken with Baby Spinach

by Ellie Krieger

1 Tablespoon Olive Oil

3 cloves garlic, chopped

4 boneless, skinless chicken breast

8 ounces baby spinach

2 Tablespoons balsamic vinegar

1/3 cup low sodium chicken stock

1 cup canned low-sodium diced tomatoes in juice

2 cups whole-wheat couscous, cooked

Heat a large saute pan over med-high heat. Add the oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, 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. 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 couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.