Ingredients:
1 Tablespoon(s) olive oil
3 cloves garlic, chopped
2 8 oz boneless skinless chicken breasts, halved
8 Ounce(s) baby spinach
2 Tablespoon(s) balsamic vinegar
1/3 Cup(s) low sodium chicken broth
1 Cup(s) low sodium canned chopped tomatoes with juice
2 Cup(s) whole wheat couscous, cooked |
Directions:
Heat a large saute pan over medium 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 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 3-5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic tomato sauce. |
