Freebird Farms Chicken* Recipe
Spinach Brea Salad, Roasted Tomatoes, Olives, Balsamic Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
- 2
Bake the Chicken
Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest.
- 3
Roast the Tomatoes
While the chicken is baking, toss cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast in the oven for about 15 minutes, until they are soft and slightly caramelized.
- 4
Make the Dressing
In a small bowl, whisk together balsamic vinegar, 2 tablespoons of olive oil, minced garlic, honey, salt, and pepper until well combined.
- 5
Assemble the Salad
In a large bowl, combine fresh spinach, roasted tomatoes, and sliced olives. Slice the chicken and place it on top of the salad. Drizzle with the balsamic dressing and toss gently to combine.
