Ah, the start of my last work week! (yes, you read that correctly) — the final week before I transition to President & CEO of HipFoodieMom, Inc. 😛 (aka SAHM; stay-at-home-mom). It wasn’t the leisurely wrap-up I imagined. My Monday began at 6:30 a.m. (I slept in), with a huge cup of coffee and my laptop to check email. Most of my clients are on the East Coast, so by that time my inbox is usually full. I answered several messages (I easily handle 100–200 emails daily), joined a few conference calls, and then we were out the door for a pediatric dentist appointment. Pediatric dentists often aren’t available Monday–Friday and appointments fill fast, so I’d been waiting more than a month. I’ll spare you the gory details, but suffice it to say my girls likely left an impression on the staff, Dr. Jimmy, and the kind woman who tried to clean Phoebe’s teeth.
We rushed home because I had another conference call. I worked on the phone and at my computer for the next five hours. (We have a nanny, by the way — I’m not that bad of a mother.) By the end of the day I finally told myself to stop answering emails; they’ll be there tomorrow.
I’m thrilled and grateful to be able to stay home soon — not only so I can be truly present in my kids’ lives, but also so I can relax a little, spend more time with them, and stop worrying about work, emails, and schedules. Don’t get me wrong: this will be an adjustment. My oldest just turned five, and I’m excited to experience kindergarten, homework (do kindergarteners even get homework?), and PTA events. I’m definitely joining the PTA.
When I run errands during the week I usually throw on whatever’s closest. For work I get ready, fix my hair, and look presentable. On weekends, running to the grocery store, I don’t worry about my appearance. I won’t win a “What Not to Wear” makeover, and I’m not the mom who always looks flawless or peels an apple in one perfect ribbon. I am the mom who cooks for her kids, cares about what they eat, plays with them, gives baths, reads to them every night, and tells them I love them — even with messy, pulled-back hair — and I’m happy with that.
The perfect end to a manic Monday was a simple, quick, and delicious dinner: balsamic chicken with spinach, mushrooms, and couscous. The photos don’t do it justice. When your day has been chaotic and you want a hot, home-cooked meal ready in under 30 minutes, try this recipe.
Balsamic Chicken with Spinach, Mushrooms & Couscous
Print Recipe
Balsamic Chicken with Spinach, Mushrooms & Couscous
Ingredients
- 3 tablespoons olive oil divided
- 3 cloves garlic chopped or crushed (about 1 tablespoon)
- 2–3 8-ounce boneless, skinless chicken breasts, halved
- 8 ounces baby spinach about 8 cups, lightly packed
- 1–2 cups mushrooms, chopped white mushrooms recommended
- 1 red bell pepper, chopped optional
- 2 tablespoons balsamic vinegar
- 1/2 cup low-sodium chicken broth
- 1 can low-sodium chopped tomatoes with juice
- 2 cups whole wheat couscous cooked
- Salt and pepper, to taste
- Shredded Parmesan, for sprinkling (optional)
Instructions
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Cook couscous: bring 1 cup water, 2 tablespoons butter, and a pinch of salt to a boil. Add couscous, remove from heat, cover, and let sit 5 minutes.
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Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and warm.
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Season chicken with salt and pepper on both sides.
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Add the garlic and cook about 1 minute to release the aroma.
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Add the chicken and cook approximately 4 minutes per side, or until cooked through and juices run clear.
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Remove the chicken and set aside.
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In the same pan, add the remaining 2 tablespoons olive oil, then the spinach, mushrooms, and bell pepper. Cook just until wilted, about 2–3 minutes.
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Season the vegetables with salt and pepper, then remove them from the pan and set aside.
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Add the balsamic vinegar, chicken broth, and canned tomatoes to the pan. Stir and scrape the bottom to lift any browned bits. Chop the tomatoes more if you prefer a less chunky sauce.
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Bring the sauce to a simmer and cook 3–5 minutes to blend flavors.
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To serve: place couscous on the plate, top with the spinach, mushroom, and bell pepper mixture, add the chicken, and spoon the balsamic-tomato sauce over everything.
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Finish with a sprinkle of Parmesan if desired, and enjoy!