Day 20: Balsamic Chicken with Baby Spinach

This is a super fast and easy recipe.  I started a little after 6 and finished at 6:25. I didn't have the diced tomatoes so I made it without. I also substituted some instant brown rice that I had on hand because I didn't get the chance to go to Whole Foods for the 3/4 c. couscous.

Balsamic Chicken with Baby Spinach and Couscous

Ingredients

nocoupons

• 3 tablespoon olive oil
• 5 cloves garlic, chopped
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 1/4 teaspoon salt, plus more to taste
• 8 ounces baby spinach
• 2 tablespoons balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice
• 2 cups hot cooked whole-wheat couscous, cooked (from about 3/4 c. uncooked)  (I used some instant brown rice I had on hand)

Directions

Heat 1 Tbsp. Olive Oil in a large skillet  over medium-high heat. Season the chicken on both sides with the salt and pepper. Add the chicken and cook until brown and cooked through, about 4 minutes per side. Remove the chicken and set aside. Add the remaining 2 Tbsp. oil to the pan, add the garlic, and cook for 1 minute. 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 to 5 minutes, until sauce is slightly thickened.

Divide the couscous between 4 serving plates.  Top with the spinach, chicken and balsamic-tomato sauce.

Serves 4: Serving Size: 1 chicken breast, 3 T. Sauce, 1/2 c. Spinach, and 1/2 c. Couscous

Per Serving: Calories: 342, Total Fat: 12 g, Protein: 32g, Carbs:27g, Fiber: 6g, Chol: 66 mg, Sodium: 336 mg

Excellent Source of: Fiber, Iron, Niacin, Pantothenic Acid, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, and Vitamin C

Good Source of: Potassium

::Tip of the Day:: Swap Whole Wheat Flour for up to half the White Flour in recipes. Store in freezer instead of on the shelves and it will last for up to 6 months.Whole-grain flour has a shorter shelf life than refined versions because the essential fatty acids it contains cause it to spoil faster.  You don't have to thaw it before using; the fatty acids prevent the flour from hardening.