balsamic chicken

Yesterday I went for my RMR (resting metabolic rate) testing and a nutrition class.

I won't get the results of my test until next Wednesday, but I was surprised that I actually walked away from the nutrition class with some new knowledge!

Anyway, I am feeling quite empowered right now and for the first time in my fat, adult life...I feel like I can actually DO this!

After I got back from the track, today (11 laps!!!) I sat down to make my menu and grocery list for the next five days. (I have really become accustomed to shopping like the Germans do...I make more frequent, smaller trips to the store; that way I have fresher ingredients!)

Here is the recipe for tonight's dinner. Almost everyone loved it!

Balsamic Chicken with Baby Spinach and Couscous

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

 

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.

This recipe actually only feeds four people, so I had to double it for my Little Tribe. Seriously...who knew that baby spinach could taste SOOO good???