This Week’s Featured Recipe 7/5/09

by Alison on July 7, 2009

Balsamic Chicken with Baby Spinach and Couscous

From Foods You Crave by Ellie Krieger
Serves 4
Points 8 (including couscous)
Cook time 15 minutes


  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 2 (8-ounce) boneless, skinless chicken breasts, halved
  • 8 ounces baby spinach
  • 2 tablespoons balsamic vinegar
  • 1/3 cup low-sodium chicken broth
  • 1 cup low-sodium canned chopped tomatoes with juice
  • 2 cups whole wheat couscous, cooked


Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach 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 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Nutrition Facts

Nutritional Analysis per serving
Calories 353
Total Fat 6 grams
Saturated Fat 0.9 grams
Protein 34 grams
Carbohydrates 42 grams
Fiber 8 grams

This week I added mushrooms to the dish and it was great, just another way to sneak in some more veggies.
I love this recipe, it’s fast and good and still good re-heated.

Balsamic Chicken with Couscous and Spinach

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