Balsamic Chicken with Baby Spinach & Couscous

This is a new recipe I recently tried and it was awesome. It looks really pretty on the plate, and is super easy. Enjoy!

• 3 T olive oil
• 4 Boneless chicken breast halves
• 1/4 t salt
• 1/4 t pepper
• 3 cloves of garlic, chopped
• 8 oz. baby spinach leaves (8 cups lightly packed)
• 2 T balsamic vinegar
• 1/2 C low-sodium chicken broth
• 1 C canned no-salt added chopped tomatoes with their juices
• 2 C hot cooked whole-wheat couscous

1. Heat 1 T olive oil in a large skillet over med-high heat. Season the chicken on both sides with S&P. Add the chicken to the pan and cook until browned and just cooked through, about 4 min. per side. Remove chicken to a plate.
2. Add the remaining 2 T of oil to the pan and add the garlic, cook 1 minute. Add the spinach and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer the spinach to a bowl and set aside.
3. Add the vinegar, broth, and tomatoes to the same pan and stir, scraping any browned bits off the bottom. Bring to a simmer and cook until the sauce is slightly thickened, 3-5 minutes.
4. Divide the couscous between 4 plates. Top with some of the spinach, then a piece of chicken and the balsamic tomato sauce and serve.

Serves 4. Per Serving: 342 Calories, 12G Fat, 32G Protein, 27G Carbs