Balsamic Chicken with Spinach & Tomato Salad

Balsamic Chicken with Spinach & Tomato Salad

adapted from Bon Appetit June 2007

A homemade light balsamic vinaigrette serves as a marinade for the chicken and a dressing for the salad.

Makes 2 servings                                                4 WW pp / serving

2 Tbsp. olive oil

2 Tbsp. water

2 Tbsp. balsamic vinegar
2 garlic cloves, pressed
2 boneless, skinless chicken breasts

3 cups baby spinach
3/4 cup cherry tomatoes, halved

1. Preheat oven to 450°F. 
2. Whisk oil, water, vinegar, and garlic in small bowl to blend.
3. Reserve 2 Tbsp. of the dressing for the salad.
4. Transfer remaining dressing to resealable bag.
5. Add the chicken and toss to coat. Marinade for at least 10 minutes. Longer if possible.
6. Place chicken, still coated with marinade, onto rimmed baking sheet. 
7. Roast until cooked through, about 20 minutes. 
8. Meanwhile, combine the spinach and tomatoes in a bowl. 
9. Mix in enough of the reserves dressing to lightly dress the salad.
10. Divide and chicken salad between 2 plates.
11. Sprinkle with salt and pepper before serving. 

Enjoy!