Balsamic Chicken with Baby SpinachAngie McGowan
This is a quick and easy chicken recipe perfect for any busy weeknight. This recipe doesn’t have an overpowering balsamic vinegar taste like some. The balsamic vinegar is paired with lots of garlic and chopped tomatoes. These flavors make a very balanced flavorful sauce that’s also very healthy. I simmered the chicken in the sauce and then served it with sauteed baby spinach and couscous. It makes a really cute and colorful meal that the whole family will love.
Here’s a quick tip for making couscous. Instead of making it on the stovetop, bring water to a boil in a casserole dish in the microwave. Carefully remove your boiling water (or chicken stock) and add couscous. Cover dish and let it steam on the counter.
Recipe adapted closely from Ellie Kreiger’s recipe that can be found here.
Balsamic Chicken with Baby Spinach
4 boneless skinless chicken breast cutlets
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
4 cups cooked couscous
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.
For more easy, summery bites, check out these 13 light pizza recipes!