Balsamic Chicken with Apple, Lentil and Spinach Salad

Active Time: 15 minutes
Total Time: 25 minutes
Serves: 4


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


  1. Heat 1 Tbsp oil in large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes per side. Remove from heat, add the vinegar to the skillet and turn the chicken to coat.
  2. While the chicken cooks, in a large bowl, toss the scallions, apple, celery, lemon juice, remaining 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Fold in the lentils, spinach and parsley (if using). Serve with the chicken.


4 Servings

Nutrition Facts

Calories: 394 
Fat: 13g
Saturated Fat: 1g
Cholesterol: 95mg
Sodium: 755mg
Carbohydrates: 25g
Dietary Fiber: 10g
Protein: 46g