Ingredients for Balsamic Chicken With Baby Spinach
- 1 tablespoon Olive Oil
- 2 cloves minced Garlic Cloves
- 2 Boneless Skinless Chicken Breasts (about 6 oz each)
- 5 oz Baby Spinach
- 1/4 cup Balsamic Vinegar
- 1/4 cup Low Sodium Chicken Broth
- 1/2 cup Low Sodium Cherry or Grape Tomatoes, halved
- 1 cup Whole Wheat Couscous
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How to Make Balsamic Chicken With Baby Spinach
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Add 2 boneless, skinless chicken breasts (about 6 oz each) and cook for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove chicken from pan and set aside to rest.
- Add 5 oz of baby spinach to the pan and cook for 1-2 minutes, or until wilted.
- Remove spinach from pan and set aside.
- Reduce heat to medium. Add 1/4 cup balsamic vinegar and 1/4 cup chicken broth to the pan, scraping up any browned bits from the bottom.
- Add 1/2 cup cherry or grape tomatoes, halved, and simmer for 3-5 minutes, or until sauce slightly thickens.
- Meanwhile, prepare 1 cup couscous according to package directions.
- Serve couscous topped with the balsamic-tomato sauce, spinach, and sliced chicken breasts.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
9g
Carbs
3g
