[vc_row css=”.vc_custom_1449224023746{margin-bottom: 90px !important;}”][vc_column css=”.vc_custom_1449224014490{margin-top: 90px !important;}”][thb_image alignment=”center” image=”8202″ img_size=”full”][vc_column_text css=”.vc_custom_1480069988900{margin-top: 80px !important;}”]On the first day of healthy Christmas, my true love gave to me…
A PARTRIDGE AND A PEAR SALAD
The holidays are hectic. I feel ya. When times get busy, one of the first things to go from the to-do list is cooking at home. It is unfortunate; because a few healthy meals a week will bring you a boost of energy and will help compensate for the heavy meals and desserts you will be eating this month. I challenge you to make one thing each week that will span 3-4 meals. Below is a great option for a chicken & balsamic pear salad, but feel free to pick a soup or other salad that you love. Make things easy on yourself and buy pre-chopped and/or pre-washed ingredients! Ya, it may not be as fresh, but let’s be real: it’s definitely better than grabbing takeout at the fast food place near your office. It will take about one hour total to buy ingredients and make 2-3 servings. Is that really more time consuming than picking up take-out three times? I think not!
Balsamic Chicken & Pear Salad
- 2 pieces of organic boneless, skinless chicken breast
- 1 ripe pear, quartered, cored, and thinly sliced
- 1 medium red onion, sliced in rounds
- 2-3 large handfuls spinach, cleaned
- 2 tablespoons dried cranberries
- 3 tablespoons chopped walnuts
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 3 tablespoons olive oil
- Salt and pepper
Preheat the oven to 400F // 200 C.
Stir together the balsamic vinegar and honey in a small bowl. Place the red onions in a medium bowl and stir in one tablespoon of the balsamic and honey mixture.
On a large baking sheet, place the chicken on one side and the onions on the other. Sprinkle some salt and pepper on each of the chicken breasts. Place the baking sheet in the oven for 20 minutes, or until the chicken is no longer pink.
While the chicken is baking, start assembling your salad. Place a handful of spinach on a plate, sprinkle on some chopped walnuts and cranberries, and place the sliced pears on top.
Add olive oil to the balsamic and honey mixture, along with a pinch of salt and pepper. Stir until combined.
Take the chicken out of the oven and let it rest for five minutes before slicing. Once ready, place the sliced chicken on top of the salad, along with the onions. Drizzle on some dressing when ready to eat!
*Dried cherries can replace the cranberries and pecans can replace the walnuts.
**Goat cheese would be a great addition if eating dairy.
WHAT YOU CAN WIN:
An advent calendar full of spices from Spicelab! Get excited about making some home cooked meals as you open a new spice each day of the month leading up to the 25th. 49 CHF value.
ENTER TO WIN IN THE RAFFLECOPTER BELOW:
*Unfortunately, this prize is limited to those with mailing addresses in Switzerland and Lichtenstein. Tomorrows prize is global, so stay tuned!
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