Honey-Balsamic Chicken
Strawberry-Spinach Salad with Goat Cheese
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- ½ cup gluten-free chicken broth
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. 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 broth, vinegar, and honey to skillet; cook 3 minutes or until slightly thickened, stirring often. Remove from heat; return chicken to skillet, turning to coat with sauce.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 (16-oz) pkg strawberries, sliced
- ⅓ cup balsamic vinaigrette
- 1 (4-oz) log goat cheese, crumbled
Side Dish Instructions
- Combine spinach and strawberries in a large bowl.
- Pour dressing over salad, and toss; sprinkle with cheese.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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