NUTRITION

SERVINGS

INGREDIENTS

4.8 ounces Chicken Breast

2 cups Baby Spinach

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.5 cup Cherry Tomatoes, halved

1 tablespoon Sliced Almonds

2 tablespoons Red Onion, diced

PREPARATION

• 1

  Whisk together 1 teaspoon of olive oil, the minced garlic, half of the lemon juice, salt, and pepper in a small bowl.

• 2

  Place the chicken breast in a shallow dish or bag and coat with the marinade, letting it sit for at least 15 minutes.

• 3

  Preheat a grill or non-stick skillet over medium-high heat.

• 4

  Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is lightly charred.

• 5

  While the chicken rests for a few minutes, prepare the salad by tossing the baby spinach, cherry tomatoes, and red onion in a large bowl.

• 6

  Whisk the remaining 1 teaspoon of olive oil and the rest of the lemon juice together to create a light dressing, then toss with the salad.

• 7

  Slice the grilled chicken into strips and place them over the spinach bed.

• 8

  Garnish with sliced almonds for a satisfying toasted crunch.