TINY Kitchen White Peach and Grilled Chicken Summer Salad
Faced with both a fridge overflowing with produce (ok, ok -- I may have gone a little wild at Trader Joe's this past weekend) and a desire to fill my grumbling belly without totally sabotaging my healthy eating kick, I created this yummy and oh-so-filling new Summer Salad tonight!
Packed with essential nutrients (did you know one peach contains 10 different vitamins?) and loads of healthy protein, I think this recipe will make it into our regular rotation. A light feta would be an awesome addition to this, as would a drizzle of organic honey. Feel free to try those modifications out and let me know your thoughts!
INGREDIENTS
2 Cups Baby Spinach
2 Small Chicken Breasts
1 Large White Peach
1 Cup Quinoa
1/4 Cup Raw Pecans
1 Tsp Black Pepper
1/2 Tbs Coconut Oil
1 Tbs Balsamic Vinaigrette
DIRECTIONS
Wash and dry spinach, set aside
Prepare quinoa according to package directions, set aside to cool
While quinoa cooks, rinse and pat dry chicken breasts
Season both sides of chicken breasts with fresh ground black pepper
In a medium skillet, add coconut oil and heat on low-medium heat
Add chicken breasts, cooking approx. 4-6 min. on each side, or until cooked through
While chicken cooks, slice white peach
Combine spinach, peach slices, quinoa and pecans in a large mixing bowl
Plate salad mixture
When chicken is done cooking, allow to cool 5 minutes before slicing into thin strips
Lay chicken across salad, drizzle with balsamic or your dressing of choice
Makes 2 Entree Size Servings
