Balsamic Chicken With Baby Greens Recipes
BALSAMIC CHICKEN WITH BABY SPINACH
Steps:
- 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.
BALSAMIC CHICKEN WITH BABY SPINACH
saw this on the food networks low fat, low carb section and thougth it looked good, and wanted to share.
Provided by Annemarie4464
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil and garlic in large saute pan over med-high heat.
- Add chicken and cook about 4 min per side till juices run clear. Remove Chicken and set aside.
- In the same pan add spinach and cook just until wilted about 1-2 minute Remove from pan and set aside.
- Lower heat to medium and add the balsamic vinegar and chicken broth to the pan, stirring up all the tasty browned bits from the bottom of the pan.
- Add the tomatoes, simmer and cook 3-5 minute.
- Place Couscous or rice in a serving bowl, top with spinach, chicken and balsamic tomatoe sauce.
Nutrition Facts : Calories 141.6, Fat 5.5, SaturatedFat 0.9, Cholesterol 37.8, Sodium 126.6, Carbohydrate 8.3, Fiber 2.5, Sugar 4.1, Protein 15.6
FRESH CHICKEN SALAD WITH BABY GREENS
This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.
Provided by E. Clark
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
- Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g
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