Balsamic Chicken with Baby Spinach and Cous Cous (CEiMB)

Tonight, I am delving into my second Craving Ellie in My Belly recipe. This weeks selection was chosen by Culinary Delights, and it looks to be both easy and delicious. I love the pairing of balsamic vinegar and chicken, and I think the creation of a balsamic/tomato-type sauce is pretty original. Hopefully, Ellie will not disappoint! I plan on following the recipe to the letter; so no major changes or substitutions to report. I will let you know how it all turns out!

Chicken with Baby Spinach and Cous Cous (CEiMB)

Ingredients:
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

Directions:
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.





The Result:
This was just okay for us. Mainly, it was bland. I followed the recipe exactly as it was written, so I really did not use any extra spices or ingredients. I did use homemade chicken stock, but this dish just didn't do it for me. Sad to say, I was actually bored while eating it. Very "eh"...which was surprising, because Ellie's recipes rarely miss! Oh well, I guess you can't win 'em all. Needless to say, I don't think I will be making this one again. Better luck next time!