Balsamic Chicken and Spinach Salad with Couscous
Since it's LiveSTRONG Day, here's an easy and healthy recipe to enjoy!
Balsamic Chicken and Spinach Salad with Couscous
Couscous
1 cup whole wheat couscous (North African, or Big, Couscous preferred)
1 cup vegetable stock (or water, whatever you prefer to cook your couscous in)
1 cinnamon stick
1 pat of butter
Balsamic Chicken
2 tablespoons 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
Put all ingredients for the couscous in a small pot, and bring to a boil. Once a boil has been reached, decrease flame to its lowest setting and cover. Once all the liquid has been absorbed, turn off the heat, remove the cinnamon stick, and keep couscous covered until ready to use.
Heat a large saute pan over medium-high heat. Add 1 tbsp. of the olive oil and heat, then add the garlic. Before the garlic browns, add the chicken, and cook for approx. 4 minutes per side, or until cooked through and juices run clear.
Remove the chicken and set aside. Cover it with a piece of aluminum foil.
You can use the same pan, or switch to a non-stick one; your choice. Add the second tbsp. of olive oil, and once it heats up,add in the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Using the pan you cooked the chicken in, turn the heat back on 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.
Slice the chicken.
Plate the dish with couscous on the bottom, and distribute a layer of spinach, then chicken, and finally the balsamic-tomato sauce.
Bon appetit!
Balsamic Chicken and Spinach Salad with Couscous
Couscous
1 cup whole wheat couscous (North African, or Big, Couscous preferred)
1 cup vegetable stock (or water, whatever you prefer to cook your couscous in)
1 cinnamon stick
1 pat of butter
Balsamic Chicken
2 tablespoons 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
Put all ingredients for the couscous in a small pot, and bring to a boil. Once a boil has been reached, decrease flame to its lowest setting and cover. Once all the liquid has been absorbed, turn off the heat, remove the cinnamon stick, and keep couscous covered until ready to use.
Heat a large saute pan over medium-high heat. Add 1 tbsp. of the olive oil and heat, then add the garlic. Before the garlic browns, add the chicken, and cook for approx. 4 minutes per side, or until cooked through and juices run clear.
Remove the chicken and set aside. Cover it with a piece of aluminum foil.
You can use the same pan, or switch to a non-stick one; your choice. Add the second tbsp. of olive oil, and once it heats up,add in the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Using the pan you cooked the chicken in, turn the heat back on 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.
Slice the chicken.
Plate the dish with couscous on the bottom, and distribute a layer of spinach, then chicken, and finally the balsamic-tomato sauce.
Bon appetit!