Balsamic Chicken

This meal is incredibly simple.  Thank goodness too as my computer does not seem to be functioning very well and I am hoping to all the powers that be this post will post.  I might not be hoping as much that my email will continue to work as the night progresses. 

I picked up these beauties at Trader Joe's the other week. 

Little Cherry Heirloom tomatoes.

Are you smiling yet?  Who knew these were at Trader Joe's?  They weren't even that expensive.  I love it when my food is pretty.  These babies are definitely pretty.  Maybe a little too pretty as Mr. J dug right into my bowl of pretty tomatoes.

Add in a wok, some chopped chicken and balsamic vinegar and you have one fine dinner that takes a matter of minutes to whip up.

The pan got very hot and in turn made for some foggy photos.

I added kale which took the majority of the prep time, but the chicken portion of this meal was literally done in about 10 minutes tops.

Have I mentioned lately that I am enjoying the later day sun light so much these days.  I think the sun didn't set till almost 8pm tonight.  Love it!

More sun for me means not rushing to get dinner on the table for the pure purpose of photographs on the blog.  It also means that I am not getting ready for bed right after dinner. I can actually get things accomplished in the evenings without dragging.

I hope you enjoy this meal as much as we did.

Balsamic Chicken with Kale

by Emily Morris

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (serves 4)

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 16 ounces kale
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup cherry heirloom tomatoes, halved
• 2 cups whole wheat couscous, cooked

Instructions

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 chopped chicken and cook about 4 minutes tossing, or until cooked through and juices run clear. Remove the chicken and set aside.

To the same pan, add the kale and garlic and cook just until wilted, about 20-25 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. Add cooked chicken back to pan and stir.

Plate kale and top with chicken and balsamic-tomato sauce.

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