Balsamic Chicken with Sauteed Spinach and Whole Wheat Couscous

This was a very easy and quick dinner. Perfect after a long day at work! Couscous is so fast cooking as well as the spinach and the whole meal comes together in under 30 minutes. (Sorry for sounding like Rachael Ray there!)

I've gotta be honest here though. It was good for dinner but as leftovers it was not good at all. I'm just being honest here. When I made it I added another chicken breast to the mix so I could take it for lunch the next day at work. Don't do this. Also, if you really love spinach make more than this recipe says. Spinach cooks down so much and it really doesn't end up making much.

Balsamic Chicken with Sauteed Spinach and Whole Wheat Couscous
adapted from Ellie Krieger

2 teaspoons olive oil
3 cloves garlic, chopped
2 boneless, skinless chicken breasts, pounded about 1/4 inch thick
kosher salt
freshly ground black pepper
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup diced canned tomatoes with juice (use low sodium or no salt added)
1 cup whole wheat couscous, cooked

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Season both sides of the chicken with salt and pepper. Add the chicken and cook about 5 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the garlic and cook for 30 seconds. Be sure not to burn the garlic! Add the spinach, season with salt and pepper, and cook just until 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, bring to a simmer and cook 3 minutes. Add chicken back to pan and cook for 5 more minutes.