INGREDIENTS:
- 2 chicken breasts
- 2 tsp olive oil
- 4 cups baby spinach
- ½ cup pomegranate seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
DIRECTIONS:
Heat a skillet over medium heat and add the olive oil.
Coat the chicken in salt and pepper and cook until no longer pink, approximately 10-15 minutes
Let chicken breasts cool and cut into strips – set aside.
In a large salad bowl toss together the spinach, pomegranate seeds, and the sliced, cooked chicken.
In a separate bowl combine olive oil and lemon juice and sprinkle with salt and pepper. Drizzle mixture over salad and serve.
TIPS: Add additional ingredients such as broccoli, thinly sliced carrots, etc to make this your own.
