Balsamic Chicken with Baby Spinach - Ellie Krieger

This brings back memories of the days of our weekly cooking group featuring Ellie's recipes.  I loved those days, making weekly successes and healthier foods.  Out group was made up of dedicated and lovely women and I think, we all looked forward to our special time of the week.

This week, I happened upon this recipe by Ellie and I knew, it was time that Ellie and I became reacquainted.  It was a happy meeting with a yummy dinner.

Instead of couscous which hubby can't eat, I subbed in quinoa.

Balsamic Chicken with Baby Spinach adapted from Ellie Krieger

Ingredients:

1 tablespoon olive oil

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 rice or quinoa, cooked

Method:

Heat a large saute pan over medium-high heat. 

Add the olive oil and heat. 

 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.

Eat and enjoy.

Linked to:

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