NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup cherry tomatoes

1 clove garlic

2 cups baby spinach

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

5 leaves fresh basil

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside on a plate to rest.

• 5

  In the same skillet, add the whole cherry tomatoes and sliced garlic, sautéing for 3-4 minutes until the tomato skins begin to blister and burst.

• 6

  Deglaze the pan by pouring in the balsamic vinegar, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Add the baby spinach to the skillet and toss for 1 minute until just wilted.

• 8

  Slice the chicken and serve it topped with the burst tomato and spinach mixture, finishing with torn fresh basil leaves.