Honey-Balsamic Chicken
Strawberry-Spinach Salad with Goat Cheese
Ingredients
- 3 boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 clove garlic, minced
Instructions
- Place chicken between sheets of plastic wrap; pound to ¼-inch thickness. Cut chicken into 6 pieces; sprinkle lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done; remove from skillet, and keep warm.
- Add vinegar, honey, and garlic to skillet; cook 1 minute or until slightly thickened, stirring often. Remove from heat; return chicken to skillet, turning to coat with sauce.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 1 (16-oz) pkg strawberries, sliced
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 3 Tbsp olive oil
- 1 (4-oz) log goat cheese, crumbled
Side Dish Instructions
- Combine spinach and strawberries in a large bowl.
- Whisk together vinegar, honey, mustard, and oil. Pour dressing over salad, and toss; sprinkle each serving with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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