Ingredients

1 tablespoon olive oil

3 garlic cloves, chopped

2 boneless skinless chicken breasts, halved (8 oz)

8 ounces baby spinach

2 tablespoons balsamic vinegar

1/3 cup low sodium chicken broth

1 (14 ounce) can chopped tomatoes

2 cups whole wheat cooked rice

Preparation

  1. Heat olive oil and garlic in large saute pan over med-high heat.
  2. Add chicken and cook about 4 min per side till juices run clear. Remove Chicken and set aside.
  3. In the same pan add spinach and cook just until wilted about 1-2 minute Remove from pan and set aside.
  4. Lower heat to medium and add the balsamic vinegar and chicken broth to the pan.
  5. Add the tomatoes, simmer and cook 3-5 minute.
  6. Place rice in a serving bowl, top with spinach, chicken and balsamic tomato sauce.