Ingredients
- 4 teaspoons olive oil (extra-virgin, divided)
- 1 tablespoon balsamic vinegar (white)
- 1 teaspoon honey
- 1/2 teaspoon fresh thyme
- 3/8 teaspoon freshly ground black pepper (divided)
- 1/4 teaspoon kosher salt, divided
- 2 cups strawberries (halved, divided)
- 8 ounces boneless skinless chicken breast (2 cutlets)
- 1/4 teaspoon paprika (smoked)
- 4 cups baby spinach (fresh)
- 1/4 cup red onion, thinly sliced
- 3 tablespoons pecans, chopped (toasted)
- 1 ounce feta cheese (crumbled, about 1/4 cup)
How to Make
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Step 1: Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.
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Step 2: Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
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Step 3: Heat a medium skillet over medium-high heat.
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Step 4: Brush the chicken with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/8 teaspoon pepper, salt, and paprika.
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Step 5: Coat the pan with cooking spray. Add the chicken to the pan; cook 2 to 3 minutes on each side or until done.
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Step 6: Remove the chicken from the pan. Let stand 5 minutes. Cut across the grain into slices.
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Step 7: Divide the spinach, 1 cup strawberries and onion between 2 plates or bowls. Top evenly with chicken and the strawberry-balsamic mixture.
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Step 8: Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons feta.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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