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Chicken w/Baby Spinach and Couscous


Ellie Krieger

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  • 3 tbsp olive oil
  • 4 boneless, skinless chicken breast halves (about 1 1/4 lb total), pounded between 2 sheets of waxed paper to 1/2" thickness
  • 1/4 tsp salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 3 cloves garlic, chopped (about 1 tbsp)
  • 8 oz baby spinach leaves (about 8 cups lightly packed)
  • 2 tbsp balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 cup canned no-salt-added chopped tomatoes, with their juices
  • 2 cups hot cooked whole-wheat couscous (from about 3/4 cup uncooked)


Adapted from


Step 1

1.) heat 1 tbsp of the oil in a large skillet over med-high heat. Season the chicken on both sides with the salt and pepper. Add the chicken to the pan and cook until browned and just cooked through, about 4 minutes per side. Remove the chicken to a plate.

2.) Add the remaining 2 tbsp oil to pan, add the garlic, and cook for 1 minute. Add the spinach and cook just until wilted, 1 to 2 minutes. Season with salt and pepper, then transfer the spinach to a bowl and set it aside.

3.) Add the vinegar, broth, and tomatoes to the pan and stir, scraping any browned bits off the bottom. Bring to a simmer and cook until the sauce is slightly thickened, 3 to 5 minutes.

4.) Divide the couscous between 4 serving plates. Top with some of the spinach, then a piece of chicken and the balsamic-tomato sauce and serve.


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