This recipe is not only delicious but it is also really easy to make and it’s a well balanced meal with little clean up afterwards.
4 cloves garlic, chopped
4 boneless, skinless chicken breasts, halved
8 ounces baby spinach
4 tablespoons balsamic vinegar
1 1/4 cup all natural low-sodium chicken broth
14 oz can chopped tomatoes with juice
4 cups couscous, cooked
Chop garlic and half the chicken breasts.
Cook couscous in water following the directions on the package and set aside. I drizzled some extra olive oil on mine after cooking it.
Cook chopped garlic in a large pan with olive oil for 1 minute then add the chicken breasts and cook for about 4 minutes on each side or until cooked through. Remove chicken and set aside.
Add the spinach to the same bowl and cook for a few minutes until wilted. Remove 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 to 5 minutes.
Add couscous to a large serving dish and top with chicken and spinach. Cover with the cooked broth and enjoy!
I adapted this recipe from FoodNetwork.com. Let me know if you loved it as much as I did!
XOXO – Abbey
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