2clovesof garlicchopped / 2-3 teaspoons of already chopped garlic
1tablespoonof oil
4boneless skinless chicken cutlets
1bag of spinach baby leafs
2tablespoonsof Balsamic Vinegar
1/3cupof chopped/diced tomatoes from the can
1bag of couscous
Instructions
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.