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)
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.
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.