2 (8 ounce)
boneless, skinless chicken breast
cut into bit size cubes
reduced fat Italian salad dressing
no salt canned diced tomatoes
cooked, prefer whole wheat variety
Heat a large skillet 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 Italian dressing 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.
Cook couscous according to package directions and place cooked couscous in a serving bowl.
Top with the spinach, chicken, and tomato sauce mixture.