4 boneless, skinless chicken breasts
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil divided
½ cup diced red onion
4 cups (1 large bunch) loosely packed spinach (not baby) washed, dried, stems removed
2 tablespoons apple cider vinegar
2 ripe Anjou pears peeled, cored and cut into ½-inch-thick slices
2 tablespoons chopped fresh parsley
¾ cup blue cheese crumbles (or cheese of choice)
Preheat oven to 375°F. Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is cooked through, about 15 minutes.
While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat until warm. Stir in parsley. Arrange cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
380 calories (200 from fat)
22g total fat
27g saturated fat
14g carbohydrate (4g dietary fiber, 6g sugar)