More healthy food coming your way! I think we could all use a little more green in our lives…

I don’t mind it though, I really don’t. I mean who could resist this? Look at all those vibrant colors and flavors goin’ on, YUM! I love a colorful plate.

for the chicken:
1 lb chicken breast tenderloins, sliced
1/2 cup EVOO
1 lime, zested and juiced (save a slice for garnish)
3 tablespoons chopped fresh basil (plus more for garnish)
2 teaspoons garlic powder
salt & pepper

for the salad:
2 cups fresh spinach
2 stalks of green onion, chopped
1 avocado, sliced
1/4 cup pomegranate seeds
1/4 cup blueberries
1/4 cup sliced almonds

for the balsamic vinaigrette:
1/4 balsamic vinegar
1/2 cup EVOO
salt & pepper

1. Combine all ingredients for the chicken and let it marinate as long as possible. I let it hang out for about 4 hours in the fridge
2. When ready to cook the chicken, heat a little EVOO in a skillet over medium to medium-high heat. Once hot, add chicken strips and let them cook about 3-4 minutes per side or until inside is no longer pink and outside is lightly browned.
3. Whisk together all ingredients for the vinaigrette, season with salt & pepper to your liking!
4. Assemble salad with spinach, onion, pomegranate seeds, blueberries, almonds and avocado. Top with warm chicken and serve with side of balsamic vinaigrette

Drizzle, drizzle, drizzle…gosh, I love balsamic. Could maybe take a bath in it…

Thanks for stopping by and I hope you’re enjoying 2017 so far! If not, start the Whole30 program and you just miiight get that extra push and energy that you’ve been CRAVING! I know I needed it!