Balsamic Chicken with Baby Spinach

Bambola13
Bambola13 Posts: 22
edited September 18 in Recipes
:heart: INGREDIENTS :heart:

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

:heart: DIRECTIONS:heart:

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.

Enjoy!!:flowerforyou:

Nutritional Analysis Per Serving
Calories 353
Total Fat 6 grams
Saturated Fat .9 grams
Protein 34 grams
Carbohydrates 42 grams
Fiber 8 grams

Replies

  • Bambola13
    Bambola13 Posts: 22
    :heart: INGREDIENTS :heart:

    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

    :heart: DIRECTIONS:heart:

    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.

    Enjoy!!:flowerforyou:

    Nutritional Analysis Per Serving
    Calories 353
    Total Fat 6 grams
    Saturated Fat .9 grams
    Protein 34 grams
    Carbohydrates 42 grams
    Fiber 8 grams
  • Shannon023
    Shannon023 Posts: 14,529 Member
    Num!!

    I'm gonna try that this weekend. Thanks for posting! :flowerforyou:
  • dmazza15@comcast.net
    dmazza15@comcast.net Posts: 14
    This is one of my husbands favorites and he is picky.
    :heart: I love Ellie's recipe's:heart:
    3/4 pound whole-wheat fettuccini
    1 tablespoon olive oil
    1 small onion finely chopped (about 1 cup)
    2 carrots, finely chopped (about 1/2 cup)
    2 stalks celery, finely chopped (about 1/2 cup)
    8 ounces mushrooms, finely chopped
    3 cloves garlic, minced
    1 pound lean ground beef (90 to 95 percent lean)
    2 tablespoons fresh thyme leaves or 2 teaspoons dried
    2 (14 1/2-ounce) can no salt added diced tomatoes with juice
    1/2 cup low-sodium chicken broth
    1/4 cup fat-free evaporated milk or regular whole milk
    Salt and pepper to taste
    1/4 cup grated Parmesan

    Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
    In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

    Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.

    When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.


    Nutritional Analysis per serving Calories 580
    Total Fat 11 grams Saturated Fat 3 grams
    Cholesterol 62 mg Sodium 265 mg
    Carbohydrates 82 grams Protein 42.5 grams
    Fiber 14.5 grams
  • Shannon023
    Shannon023 Posts: 14,529 Member
    I tried this tonight.....sooooooooooo yummy!!! :smooched:
This discussion has been closed.

Categories