Don't worry, I'm not telling you to take a package of Lean Cuisine balsamic glazed chicken from the freezer and pop it in the microwave for a fast & easy dinner. Sure you could do that, but why would you when I have a wonderful recipe for the exact same thing?

A fresh, homemade meal is much better than frozen processed food, and in this case, chicken is cooked with garlic and covered with a syrupy balsamic reduction. Toss it with wilted spinach and whole wheat couscous and you have one healthy and filling Friday dinner. Step away from the microwave and towards the stove. Get the recipe, read more

Balsamic Chicken with Baby Spinach
From Ellie Krieger

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

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat.
2. 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.
3. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
4. 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.
5. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
6. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Serves 4.

Nutritional Analysis per serving Calories 353 Total Fat 6 grams Saturated Fat .9 grams
Protein 34 grams Carbohydrates 42 grams Fiber 8 grams

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