Balsamic Chicken with Spinach and Whole Wheat Couscous

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Balsamic Chicken with Spinach and Whole Wheat Couscous

3.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Balsamic Chicken with Spinach and Whole Wheat Couscous calories by ingredient

Introduction

When cooked, balsamic vinegar takes on a sweet, pungent flavor that complements both the chicken and the spinach. Even avowed spinach haters have commented that this sauce makes the spinach palatable. And when you consider the 6 grams of fat and 34 grams of protein, this powerhouse meal is filling and yet suitable for many diets. Vegetarians could substitute seitan for the chicken and still benefit from the incredible flavor and nutrition of this dish. When cooked, balsamic vinegar takes on a sweet, pungent flavor that complements both the chicken and the spinach. Even avowed spinach haters have commented that this sauce makes the spinach palatable. And when you consider the 6 grams of fat and 34 grams of protein, this powerhouse meal is filling and yet suitable for many diets. Vegetarians could substitute seitan for the chicken and still benefit from the incredible flavor and nutrition of this dish.

Minutes to Prepare: 3

Minutes to Cook: 15

Number of Servings: 4

Ingredients

Chicken Breast, no skin, 16 ounces, cut into four 4 ounce pieces

Olive Oil, 1 tbsp Garlic, 3 clove

balsamic vinegar, 2 tablespoon

Canned Tomatoes, 0.33 cup

Spinach, fresh, 8 ounces

2 cups prepared whole wheat couscous for four 1/2 cup servings

Directions

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.