I love knowing when I put dinner on the table that it has servings from at least 1/2 of the food groups. This meal has 4 of the 6 and tastes amazing! I also love cooking with only one hot pan 🙂 I know I’ve done a good job when I’ve served a nutritious meal and my family scarfs it down like it is candy. This recipe is really easy and cheap to make. For leftovers if you don;t have left over chicken make extra sauce and spinach to put over left over couscous for lunch. Delish!
– 1 tbsp olive oil
– 3 cloves of garlic, chopped
– 1 lb boneless skinless chicken breasts
– 10 oz baby spinach
– 2 1/2 tbsp balsamic vinegar
– 1/3 cup low-sodium chicken broth
– 1 cup low sodium canned chopped tomatoes with juice (Our store sells fire roasted chopped tomatoes that are incredible mmmmm!!)
– 2 cups couscous, whole wheat if available
1.) Heat large saute pan over medium heat. Add oil and garlic and cook for about a minute.
2.)Trim chicken (I usually cut breasts in 1/2 since a serving is equivalent to the size of your palm.) Add chicken to pan and cook until done. Approximately 5 minutes on each side. Remove from pan when done.
3.) In same pan add spinach until wilted (aprox 1-2 minutes). Add in increments as to not flip spinach out of pan. Don’t cook more than 2 minutes because you will start to “cook out” nutrients and flavor.
4.) Cook couscous according to package. The directions will probably prompt you to add butter. This is optional and I usually do not add it to keep this whole grain the healthier side.
5.) Put cooked spinach aside and in the same pan add balsamic vinegar, chicken broth, and tomatoes. Stir and simmer for 3-5 minutes.
6.) Place a large spoonful of couscous on plate. Top with spinach, chicken and sauce.
7.) Indulge 🙂
**All photos are originals taken by me**