I made one of Ellie Krieger’s recipes the other day with what seemed like huge changes (it’s called balsamic chicken with baby spinach but I didn’t have any balsalmic vinegar and very little spinach) but it all worked.
I made a cup of whole wheat cous cous while I added olive oil to a pan and heated it. Garlic was chopped and thrown in there. Next I cooked the chicken in each side until then. I placed it on a plate and tented aluminum foil over it. Baby spinach, way not enough, was wilted in the pan and then removed and set aside. Crushed tomatoes that happened to already have balsalmic vinegar in them (I so didn’t buy this on purpose-I thought I bought regular crushed tomatoes a while ago) and chicken stock went into the pan and were simmered for a few minutes.
I assembled dinner by putting down a mound of cous cous first, then wilted spinach, then the chicken, and finally the sauce.
Delicious and a well-balanced meal all at once.