This is an easy, weeknight meal that comes together in a short time. Here's what you'll need:
- 4 boneless, skinless chicken breasts
- Extra virgin olive oil
- Kosher salt and fresh ground pepper
- 1-2 garlic cloves, minced
- 4 cups fresh spinach
- Lemon
- Box of couscous (I use Near East Parmesan)
Pound down the chicken breasts between sheets of wax paper to desired thickness. Heat 2 T of oil in a large skillet. Saute the chicken breasts 3-5 minutes on each side, depending on thickness of chicken. While chicken is cooking, prepare couscous according to package directions. When chicken juices no longer run pink, remove chicken from pan and place on a plate to rest. Add another tablespoon of oil and garlic to the skillet. Saute for 1 minute. Add spinach and saute until wilted. Sprinkle a pinch of kosher salt over spinach and follow with a squeeze of lemon juice, to taste. Place couscous on a plate. Top with spinach and chicken. Enjoy!
