Ingredients
- 2 tsp olive oil
- 2 chicken breasts
- salt and pepper to taste
For The Salad
- 4 cups baby spinach
- 1/2 cup pomegranate seeds
- 1 cup steamed brocoli florets
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions
- Prepare the chicken by heating a skillet over medium heat and adding the olive oil. Coat the chicken in salt and pepper and cook until no longer pink, about 10-15 minutes Let cool 5 minutes and cut into strips.
- In a large salad bowl toss together the spinach, pomegranate seeds, broccoli, and the chicken. Drizzle with the olive oil and lemon juice and sprinkle with salt and pepper. Serve.
Notes
You can also enjoy the chicken cold by chilling the chicken strips before adding it to the salad.
If you are bringing this for lunch, drizzle the olive oil and lemon juice on the salad right before enjoying.
