I love salad. Not garden salad but creative salads. Different seasonal vegetables, nuts, cheese, whatever floats your boat but annnything different from lettuce, tomatoes, and cucumbers ahah.
I came up with this quick the other day when we needed a quick meal that also gave leftovers for the next day!
Chicken breasts (depending on how many people you’re cooking for)
Cranberries (dried or not)
Multigrain rustic baguette
Preheat the oven to 375 and put chicken breasts in parchment paper and season with your favourite seasoning. I used a simple garlic powder, salt, pepper, and rosemary.
Individually make salads. Combine spinach, green onion, cranberries, sunflower seeds, blue cheese crumbled.
Drizzle with EVOO and balsamic glaze
Serve with chicken and toasted multigrain bread