Balsamic Chicken with Baby Spinach and Coucous

 3 Tablespoons olive oil
4 boneless chicken breast halves pounded between 2 sheets waxed paper to 1/2" thickness
1/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic minced
8 ounces baby spinach leaves
2 Tablespoons balsamic vinegar
1/2 cup chicken broth
1 cup canned chopped tomatoes, with their juices
2 cups hot cooked whole-wheat couscous

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken on both sides with the salt and pepper. Add the chicken and cook until browned and cooked through about 4 minutes a side. Remove the chicken to the plate.

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

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 slightly thickened, 3-5 minutes.

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

Serves 4

Calories:342
Fat: 12g
Protein: 32 g