This was a light and quick meal that made the perfect weeknight dinner.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 4 boneless skinless chicken breast cutlets 1. Prepare couscous according to package directions and set aside. 2. Salt and pepper chicken. Preheat large skillet. Drizzle with olive oil. Brown chicken on both sides and cook until done. Remove. 3. Add a little more olive oil and fresh spinach. Sprinkle with a little salt and saute until wilted. Remove. 4. Turn heat to low on skillet and drain spinach water if there’s excess in the pan. Add more olive oil and chopped garlic. Cook over low heat until lightly golden. Add tomatoes and balsamic vinegar. Bring sauce to a boil and add chicken. Turn heat to a simmer and let sauce reduce until it thickens. Season with salt, pepper and sugar if needed to cut acidity of tomatoes. 5. Serve chicken and sauce over cooked couscous with spinach on the side.Balsamic Chicken with Baby Spinach
Ingredients:
1 – 15 oz can diced tomatoes
1/4 cup balsamic vinegar
1 – 2 teaspoons sugar (optional, only needed if tomatoes are too acidic)
4 cloves garlic, diced
2 – 8 oz bags baby spinach
salt and pepper
olive oil
4 cups cooked couscousDirections:
Did you make this recipe?
Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
