NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Bell pepper

0.5 cup Blueberries

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Honey

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest on a cutting board.

• 4

  In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they are tender yet still have a slight crunch.

• 5

  While the peppers cook, whisk together the lemon juice, lemon zest, and honey in a small bowl to create the glaze.

• 6

  Slice the rested chicken into strips and return them to the skillet along with the blueberries.

• 7

  Pour the lemon-honey glaze over the mixture and toss gently for 1 minute until the blueberries just begin to soften and the chicken is well coated.

• 8

  Place the baby spinach on a plate and top with the warm chicken, pepper, and blueberry mixture, allowing the heat to slightly wilt the greens.