An All Time Favorite!

Once upon a time, of my very first attempts at a low calorie dinner was this recipe from Food Networks Ellie Krieger.  I was a bit skeptical about how a dish with so few ingredients could taste good, but the user reviews assured me it was a winner.  We were won over instantly!  Chad took one bite & said, "Wow babe, this one is a keeper!"  It's quick, easy and impressive enough to serve to company.  I've made it many times since that first attempt and only made a few slight alterations.  Trust me with this one, you won't be disappointed!

Balsamic Chicken w/ Baby Spinach
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 shallot
• 4 boneless, skinless chicken breasts
• 2 bags of baby spinach
• 4 tablespoons balsamic vinegar
• 2/3 cup low-sodium chicken broth + 1/4 cup separate
• 2 cup low-sodium canned chopped tomatoes with juice (about one can)
• 2 cups whole wheat couscous, cooked
• Salt & Pepper

Butterfly or pound your chicken breasts thin & season as desired.
Heat a large saute pan over medium-high heat. Add the olive oil and heat.  Add the chicken and cook about 3 minutes per side, or until cooked through and juices run clear.  Remove the chicken, cover and set aside. Add 1/4 cup of chicken broth, the garlic & shallot to pan, (if you have it on hand, this is also a great time to add a splash of white wine) cook for 1 minute. Add the spinach, salt and pepper.  Cook just until wilted, less than 1 minute.  Remove from the pan and set aside.  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, salt & pepper to taste bring to a simmer and cook 3 to 5 minutes until slightly reduced.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.  Enjoy!
Calories 353, Fat 6g