Balsamic Chicken with Spinach and Couscous

I made this recipe up the other night when I wanted a quick and easy dinner.  Quick and easy dinner we got.  It took less than about 20 minutes to prep and get on the table.  Then again, i did use a prepared box of organic spinach couscous instead of making my own.  Shame on me.  But, I doubt prepping your own would've added any substantial time.  Couscous cooks in mere minutes.  


This dish wasn't amazing, but it also wasn't terrible.  I've found that I've made similar dishes with more flavor, so I'll probably mess with some of the ingredients if I choose to make it again.  But, it is healthy!  So, quick, easy, healthy and edible = score!

Balsamic Chicken with Spinach and Couscous

adapted from Handle the Heat
Yield:  4 servings
Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces baby spinach
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice
• 2 cups whole wheat couscous, cooked

Instructions

1. Heat a large saute pan over medium-high heat. 
2. Add the olive oil and heat. 
3. Add the garlic and cook for 1 minute. 
4. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
5. Remove the chicken and set aside. 
6. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes.  Remove from the pan and set aside. 
7. 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. 
8. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
9. Place the couscous in a serving bowl.  Top with the spinach, chicken and balsamic-tomato sauce.