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Chicken, strawberry, feta and balsamic salad

Meal prep chicken breasts can be so dry, dull and boring. I came up with this method of preparation to ensure moist, tender chicken that was still healthy and flavorful while still being enough of a blank canvas to blend into any meal. Braising in white wine while generously seasoned does the trick.

I love strawberries and balsamic vinegar. The strawberries release their juices and become sweeter as they macerate in the vinegar. It makes for a heavenly addition and dressing to a salad. Add salty, fragrant feta cheese, healthy baby spinach, perfectly crunchy, fatty pecans and the meal preppier chicken breasts, and we have a salad to satisfy any critic. Enjoy!

2 chicken breasts
White wine
Olive oil
Balsamic vinegar
16 ounces spinach
12 ounces strawberries, slices
8 ounces feta cheese crumbles
1/4 cup of roasted pecans, chopped

Preheat the oven to 300 degrees F. Lay the chicken breasts in a rimmed baking sheet and sprinkled generously with salt and pepper. Drizzle with olive oil. Pour the wine into the bottom of the pan so that it is 1/2 inch deep. Bake the chicken for 45 minutes total, flipping the chicken to the other side at 20 minutes. Let rest for 20 minutes before slicing against the grain.

Meanwhile, slice the strawberries. Pour enough balsamic vinegar over them to cover halfway. Return to the fridge and let them macerate.

When ready, toss together the spinach, nuts, feta cheese, strawberries and sliced chicken. Drizzle over more olive oil and balsamic vinegar. Enjoy!


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