Balsamic Chicken with Apple, Lentil, and Spinach Salad

Mar 6, 2020

 by Donny Jones
3 tbsp. olive oil
boneless, skinless chicken breasts
Kosher salt and pepper
2 tbsp. balsamic vinegar
2 scallions
1 green apple
1 stalk celery
2 tbsp. fresh lemon juice
can lentils
2 c. baby spinach
1/2 c. fresh flat-leaf parsley
  1. Heat 1 Tbsp oil in a large skillet over medium heat. Season the chicken with ½ tsp each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes per side. Remove from heat and add the vinegar. Turn the chicken to coat.
  2. Meanwhile, in a large bowl, toss the scallions, apple, celery, lemon juice, remaining 2 Tbsp oil, ½ tsp salt and ¼ tsp pepper. Fold in the lentils, spinach and parsley (if using). Serve with the chicken.