Balsamic Chicken with Salad

By cherwest

Balsamic Chicken with Apple, Lentil and Spinach Salad

Ingredients

• 3 tablespoon(s) olive oil
• 4 6-oz boneless, skinless chicken breasts
• Kosher salt and pepper
• 2 tablespoon(s) balsamic vinegar
• 2 scallions, thinly sliced
• 1 green apple, cut into small pieces
• 1 stalk(s) celery, thinly sliced
• 2 tablespoon(s) fresh lemon juice
• 1 15-oz can(s) lentils, rinsed
• 2 cup(s) baby spinach, chopped
• 1/2 cup(s) fresh flat-leaf parsley, roughly chopped (optional)

Preparation

Step 1

Heat 1 Tbsp oil in a large skillet over medium heat. Season the chicken with ½ tsp each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes per side. Remove from heat and add the vinegar. Turn the chicken to coat.
Meanwhile, in a large bowl, toss the scallions, apple, celery, lemon juice, remaining 2 Tbsp oil, ½ tsp salt and ¼ tsp pepper. Fold in the lentils, spinach and parsley (if using). Serve with the chicken.