Here’s a very healthy meal to combat my prior calorie-laden post. I got this recipe from my Ellie Krieger cookbook, The Food You Crave (which I recommend if you are looking for a cookbook full of healthful recipes). It’s not that different from other things I’ve made – I am, after all, the queen of making chicken with some sort of pan sauce – but it’s tasty and incredibly easy. It combines a whole grain, green vegetable, and lean protein all in one and takes no time to make.
The original recipe calls for serving this with baby spinach and couscous, but I decided to use up some leftover greens I had from spanakopita (spinach/kale/leeks) as well as bulgur, since we were out of couscous (and I actually like bulgur a little better). I also cooked the garlic with the sauce, rather than with the chicken, and made a few other changes. This is a tasty, healthy weeknight meal.
Balsamic Chicken with Spinach and Kale
Heavily adapted from Ellie Krieger
1/2 Tbsp. olive oil
2 boneless/skinless chicken breast halves
8 oz. greens (I used a mix of spinach, kale and leeks)
2 cloves garlic
1 Tbsp. balsamic vinegar
1/4 cup chicken broth
1/2 cup diced tomatoes with juice
2 cups cooked whole wheat couscous or bulgur
Heat a saute pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to the hot oil to cook through. Set aside.
Add the kale/spinach and some salt and pepper to taste to the same pan, and cook until wilted. Set aside.
Add the garlic to the pan and saute until fragrant. Stir in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Add the tomatoes. Season the sauce to taste and simmer 3-4 minutes (adding chicken back at the end, if necessary, to warm). Serve the chicken, kale, and sauce over bulgur or couscous.