Chicken with Balsamic Tomato Spinach and Couscous
It’s unofficial tomato week here on TFimB. I didn’t realize before, but every day has some sort of tomato in it! This is a healthy weeknight meal that Mandi and I learned from Ellie Krieger a few years back. We make it occasionally and have adapted the recipe to make it our own. We usually make this for 2, because it is an easily scalable recipe, but the quantities shown in the pictures are for 4.
Cook the chicken in the pan first. One large chicken breast per 2 people. Throw some olive oil, onions, salt, and pepper into the pan the chicken cooked in. After 5 minutes, add some garlic.
In go canned tomatoes and balsamic vinegar. Almost Equal parts!
Cook couscous to the package instructions.
After the tomato balsamic mixture has boiled and reduced for 7 minutes, add spinach.
Yum. Have you been salting along the way?
Throw some salt, pepper and optional parsley into the couscous
Slice the chicken into rounds. It makes half a chicken breast seem like more when you are eating it.
This meal seriously takes less than 20 minutes. Its perfect for a weeknight when you want something warm and hearty but also quick easy and healthy.
Recipe for 2
Cook seasoned chicken in hot pan with olive oil. Cook through and try to get nice brown color on the outside. Remove chicken. Add diced onions (1/4 cup), salt, and pepper to the pan. Cook 7 minutes. Add garlic (2 cloves), cook 2 minutes. Add 1 can of chopped tomatoes and about a half cup of balsamic vinegar. Start couscous. Stir tomatoes and reduce on high 7 minutes. Reduce heat and add a large handful of spinach and cook 2 more minutes. Stir salt pepper and optional parsley into the couscous. Slice the chicken and serve. If you want to be healthier, use whole grain couscous, or quinoa.
Here is ellie’s original recipe if you want to see what we changed.