Challenge Approved
Serves: 2
Ingredients:
Salad:
2 organic chicken breasts
2-3 cups spinach
Optional Toppings: Cucumber, Roma tomatoes, red onion, avocado, pitted Kalamata olives (or black olives), feta cheese crumbles
Dressing:
2 tbsp. 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
Directions:
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.