This recipe is not only easy but looks beautiful just as a home cooked gourmet meal should. This recipe was a Food Network by Ellie Kreiger on her segment called Healthy Appetite. Watch how she makes this dish here.
Balsamic Chicken with Spinach
- 2 cloves of garlic chopped / 2-3 teaspoons of already chopped garlic
- 1 tablespoon of oil
- 4 boneless skinless chicken cutlets
- 1 bag of spinach baby leafs
- 2 tablespoons of Balsamic Vinegar
- 1/3 cup of chopped/diced tomatoes from the can
- 1 bag of couscous
Put 1 tablespoon of oil in the biggest pan you have (I use a pot/pan – a pan with walls)
Put garlic in pan and mix the garlic and oil together
Place chicken in pan and cook for about 5 minutes, turn cutlets over and cook for another 4-6 minutes. If you can not tell if it is cooked then you can cut a piece of chicken in half.
Once the chicken is cooked remove from pan leaving the flame on med/high leaving the garlic/oil.
Place baby spinach leafs in the pan. At this point it may look like your pan is not big enough, but the spinach will shrink. Make sure you mix the spinach so that it gets the flavor of the oil/garlic which is left in the pan from the chicken cooking.
Remove spinach from pan after it’s wilted/shrunk.
Turn the flame to low and put in 2 tablespoons of balsamic vinegar and 1/3 cup of chopped/diced tomatoes in pan and mix until it is heated.
How to plate when served with couscous: Put couscous down on plate, top with ¼ of the spinach and a piece of chicken. Pour a little sauce on top and enjoy.
For an easy clean up:
- For the entire recipe I use “salad tongues” because it is easy to grip the chicken and mix the spinach.
- When the chicken is cooked I place it on my dinner plate.
- When the Spinach is finished cooking I place it in a Tupperware (the recipe makes a lot) that I will use after we finish eating for leftovers.
I double / triple the sauce (balsamic vinegar/tomatoes) because I like a lot of sauce on my portion and I don’t have a half a can of tomatoes leftover.
Until next time,