Optional toppings: cucumber, roma tomatoes, red onion, avocado, pitted Kalamata olives (or black olives), feta cheese crumbles.
Dressing:
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
2 tbsp red wine vinegar (or 2 tbsp apple cider vinegar)
2 tbsp fresh chopped parsley
2 tsp dried basil
2 tsp garlic, minced (or powder)
1 tsp dried oregano
Sea salt and pepper, to taste
Whisk together all of the dressing ingredients. Pour out half of the dressing into a large, baking dish (to bake the chicken in). Refrigerate the remaining to use as the dressing later. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients, and mix them in a large bowl. Once the chicken is ready, heat 1 tablespoon of oil in a pan over medium heat. Sautee the chicken on both sides until browned and completely cooked through. Put the chicken on top of spinach and add toppings of your choice. Pour the remaining dressing on top! Vegetarian Plan Tip: Simply remove chicken.
