Balsamic Chicken with Baby Spinach

An Easy Chicken Recipe that comes together in less than 30 minutes with an amazing Sweet Balsamic Tomato sauce served with fresh sautéed spinach.

Happy Friday ya’ll! Are you just beaming with excitement for the weekend to be here? I know I am!! Not only because March Madness is here, eek!!! {Did anybody fill out a bracket?} But also because I have big plans for the hubbie! {aka “hunnie do list”}

Do you ever do that? Make plans for your special someone? hehe… Yeah Mike is not a fan. He knows that I am an uber planner, the only problem with all my planning is, sometimes… ahem.. okay… a majority of the time I forget to tell him my plans and then get someone sad/mad/frustrated when he does not do what my plan required.  Even though he didn’t know what the plan was! Make sense?

Solution = Krista needs to communicate her plan!

In the food department, I have no problem explaining my plan to him. In fact, sometimes I explain it to him too much that his eyes probably glaze over from boredom. No not really, he enjoys trying to figure out what I’m going to come up with next and even helps me with some of the recipes. {like my Lamb Endives with Cherry Balsamic Sauce or Raspberry Chocolate Chip Cookies}

Todays recipe was actually not created by either one of us, it is from Ellie Krieger who is one of my all time favorite Food Network Chefs, besides Giada De Laurentiis and Bobby Flay. 🙂 This Balsamic Chicken with Baby Spinach is a great healthy meal option that comes together in less than 20 minutes. It is loaded with fiber and is gluten-free. The sauce has a slight sweetness from the balsamic which balances the acidity from the tomatoes perfectly. I serve this Balsamic Chicken with my Roasted Garlic & Herb Whole Wheat Couscous. It is the perfect balanced meal!

To get started, slice 3 chicken breasts in half to create 6 thin chicken breasts.

Heat a large saute pan over medium-high heat. Add the 1 tablespoon of olive oil to skillet. Immediately add 3 minced garlic garlic cloves, saute for for 30 seconds. Next add chicken and cook approximately 4 minutes per side, or until cooked through and no longer pink. Remove chicken from pan and set aside.

Next, in the same pan, add 8 oz. of fresh baby spinach and cook just until wilted. {approximately 1-2 minutes}. Remove the spinach from pan and set aside.

Lower the heat to medium and add the 3 tablespoons of balsamic vinegar and 1/3 cup of low sodium chicken broth. Stir and scrape the brown bits off the bottom of the pan.

Next add one 15 oz. can of diced no-salted add tomatoes, bring to a simmer and cook 3 to 5 minutes. Serve chicken, baby spinach, and balsamic tomato sauce over a bed of Roasted Garlic & Herb Whole Wheat Couscous.

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