Balsamic Chicken With Baby Spinach Recipe

Ingredients for Balsamic Chicken With Baby Spinach

• 1 tablespoon olive oil
• Garlic Cloves
• Boneless Skinless Chicken Breasts
• 5 oz baby spinach
• 1/4 cup balsamic vinegar
• Low Sodium Chicken Broth
• Low Sodium Tomatoes
• Whole Wheat Couscous

How to Make Balsamic Chicken With Baby Spinach

1. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
2. Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
3. 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).
4. Remove chicken from pan and set aside to rest.
5. Add 5 oz of baby spinach to the pan and cook for 1-2 minutes, or until wilted.
6. Remove spinach from pan and set aside.
7. 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.
8. Add 1/2 cup cherry or grape tomatoes, halved, and simmer for 3-5 minutes, or until sauce slightly thickens.
9. Meanwhile, prepare 1 cup couscous according to package directions.
10. Serve couscous topped with the balsamic-tomato sauce, spinach, and sliced chicken breasts.