Balsamic Chicken with Apple, Lentil, Spinach Salad
Category
Salads - Soups - Sidedishes
Sub
Category
Low-fat
Servings
4
Ingredients
3 T. olive oil
4 (6 oz.) boneless, skinless chicken breasts
salt and pepper
2 T. Balsamic vinegar
2 scallions, thinly sliced
1 Granny Smith apple, cut into small pieces
1 stalk celery, thinly sliced
2 T. lemon juice
2 T. lemon juice 1 (15 oz.) can lentils, rinsed
2 c. baby spinach, chopped
1/2 c. fresh parsley, chopped (optional)
Instructions
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.
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.
Originally Submitted
2/2/2017
0 Out of 5 from
0 reviews
You can add this Balsamic Chicken with Apple, Lentil, Spinach Salad recipe to your own private DesktopCookbook.
