On weeknights, I like an easy “throw together” meal. Last night, Mr. Sodium loved dinner so much, he asked for it to be in the regular rotation. Hmm… Now to remember how I made it. Weeknight cooking isn’t exactly scripted, and before I forget, below is the critically acclaimed meal. I left out exact measurements on purpose – just go with it, and throw it together!

Boneless skinless chicken thighs

Olive oil

Freshly ground pepper

Oregano, dried

Balsamic vinegar

Asparagus, trimmed

Lemon pepper seasoning (I like Mrs. Dash because there’s no salt)

Butter

Whole wheat cous cous

Chicken stock (I like Kitchen Basics no salt added)

Spinach, chopped

Feta cheese, crumbled

1. Heat oven to 350. On stove, heat skillet to medium-high, add olive oil (about 1-2 tablespoons).

2. Season chicken with pepper and oregano, and brown on all sides.

3. Add balsamic vinegar, splashing some on each chicken piece and making a thin layer in pan, about a 1/4 inch. Bring to boil, cover and reduce to low.

4. Meanwhile, place asparagus in baking dish, sprinkle with lemon pepper, dot with butter and put it in the oven.

5. Prepare cous cous with chicken stock as the liquid. Fold in spinach and feta at the end.

6. By now, chicken should be cooked through, but check it with a meat thermometer. (All pieces should be at least 165 degrees.)

7. Remove asparagus from oven. Remove chicken from pan and keep warm. Heat juices in pan to medium and finish asparagus in the pan until fork tender.

8. When plating, top everything with pan juices.

Sodium count, per two thighs and 1 tablespoon feta cheese crumbles per cous cous serving: 288 mg