Ingredients
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1 tablespoon olive oil, approximately
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3 garlic cloves, chopped
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salt, to taste
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pepper, to taste
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8 ounces Baby Spinach, rinsed and dried (1 package baby leaves)
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2 tablespoons balsamic vinegar (to taste)
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1/3 cup low sodium chicken broth (to taste)
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2 cups rice or 2 cups pasta, cooked, to serve over, seasoned however you prefer
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4 (4 ounce) boneless skinless chicken breast halves
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1/3 cup canned tomato, diced (undrained)
Instructions
- Heat a large saute pan over medium-high heat.
- Add the olive oil and garlic and cook about 1 minute.
- Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
- Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
- Remove the chicken, jkeep warm, and set aside.
- To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
- Remove from the pan and set aside.
- 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.
- Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
- To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
- There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).