Balsamic Chicken with Spinach and Whole Wheat Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 16 ounces, cut into four 4 ounce piecesOlive Oil, 1 tbsp Garlic, 3 clovebalsamic vinegar, 2 tablespoonCanned Tomatoes, 0.33 cupSpinach, fresh, 8 ounces2 cups prepared whole wheat couscous for four 1/2 cup servings
Cut & trim chicken breasts into four 4-ounce pieces. Salt & pepper (not included in nutritional information).
Heat olive oil in a saute pan and saute garlic until fragrant. Add chicken breasts to brown, turning as necessary.
While chicken is browning, prepare couscous according to package directions.
When chicken is very nearly done cooking, remove from pan and set aside (chicken will finish cooking while resting). Add spinach to pan and saute for 1 minute. Remove to bowl away from heat.
Deglaze pan by adding balsamic vinegar and scraping bits of garlic from bottom. Add tomatoes and reduce sauce for a few minutes.
To serve, spread couscous across a platter. Top with sauteed spinach. Arrange chicken breasts attractively on top and ladle on the tomato/balsamic sauce.
CHEF's NOTE: I often stretch the sauce by adding the whole can (around 12-14 ounces) of tomatoes instead of just the 1/3 cup called for in this recipe. Also, for fantastic flavor, look for fire-roasted organic tomatoes (we like Muir Glen brand). It just adds a little something special.
Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRRRANDI78.
Heat olive oil in a saute pan and saute garlic until fragrant. Add chicken breasts to brown, turning as necessary.
While chicken is browning, prepare couscous according to package directions.
When chicken is very nearly done cooking, remove from pan and set aside (chicken will finish cooking while resting). Add spinach to pan and saute for 1 minute. Remove to bowl away from heat.
Deglaze pan by adding balsamic vinegar and scraping bits of garlic from bottom. Add tomatoes and reduce sauce for a few minutes.
To serve, spread couscous across a platter. Top with sauteed spinach. Arrange chicken breasts attractively on top and ladle on the tomato/balsamic sauce.
CHEF's NOTE: I often stretch the sauce by adding the whole can (around 12-14 ounces) of tomatoes instead of just the 1/3 cup called for in this recipe. Also, for fantastic flavor, look for fire-roasted organic tomatoes (we like Muir Glen brand). It just adds a little something special.
Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRRRANDI78.
Nutritional Info Amount Per Serving
- Calories: 359.3
- Total Fat: 6.0 g
- Cholesterol: 65.7 mg
- Sodium: 146.8 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.5 g
- Protein: 34.1 g
Member Reviews
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MAGGIEBAASE
I added more garlic and some additional herbs like Mrs. Dash, oregano, basil, and onion powder. I didn't have canned tomatoes so I diced up some Roma tomatoes I had. I think next time I'll season the couscous a little more while cooking, and I'll try it with Stewed Tomatoes with Italian Herbs. - 12/20/10