Maple-Balsamic Chicken
with spinach and pear salad
Both the chicken and salad in this easy, flavorful meal are made with a balance of sweet and tart flavors. We like the combination of spinach and pear in the salad but feel free to grab different salad greens if you prefer.
Ingredients
Maple-Balsamic Chicken Thighs:
- Oil, olive - 2 Tbsp
- Maple syrup - 2 tsp
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 2 tsp
- Italian seasoning - 1 tsp
- Chicken breasts, boneless and skinless - 1 lb, halved
Spinach and Pear Salad:
- Pecan halves - 2 oz
- Pears, any variety - 1, sliced
- Mustard, Dijon - 2 tsp
- Vinegar, balsamic - 2 tsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 6 oz
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
424
Just a moment...
% Daily Value
Total Fat
31g
47%
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Saturated Fat
4g
20%
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Trans Fat
0g
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Cholesterol
70mg
23%
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Sodium
550mg
23%
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Total Carbohydrate
14g
5%
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Dietary Fiber
4g
17%
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Sugars
8g
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Protein
26g
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Prep
- Make maple-balsamic marinade - Whisk together olive oil (portion for chicken), maple syrup, vinegar (portion for chicken), Dijon mustard (portion for chicken), and Italian seasonings. (Can be done up to 5 days ahead)
- Chicken - Slice chicken in half. Pour half the marinade (reserve other half) over chicken and tenderize with a fork. Marinate for at least 30 minutes but preferably a day. (Should be done 1 day ahead)
- Pecans - Toast in a dry skillet over medium-heat until fragrant, ~3 minutes. (Can be done up to 5 days ahead)
- Pears - Slice pears.
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Make
- Heat oven to 425F / 218C degrees.
- Remove chicken from marinade and season with some salt and pepper.
- Heat an oven-safe skillet or saute pan over medium-high heat. Add cooking oil and then chicken to heated oil. Sear for ~4 minutes on each side, until golden brown but not cooked all the way through.
- Pour remaining half of marinade over chicken and cover tightly with foil.
- Transfer skillet to oven and cook for 8 to 10 minutes, until chicken is cooked through (165F / 74C degrees).
- While chicken cooks, whisk together mustard, honey, vinegar, and olive oil (portions for salad). Toss with pears, pecans, and spinach.
- Serve chicken with pan sauce spooned over top. Enjoy with salad on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
424
Just a moment...
% Daily Value
Total Fat
31g
47%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
550mg
23%
Just a moment...
Total Carbohydrate
14g
5%
Just a moment...
Dietary Fiber
4g
17%
Just a moment...
Sugars
8g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
52 reviews
Awesome on sourdough! I added some other things to salad like cucumber, avocado, celery. Yum.
0 HelpfulIt would have been helpful to chop the spinach before mixing it in with the filling - long pieces came out of our sandwiches. I decided to make tomato soup instead of the salad, which is definitely something I'd do again. I'd use less mayo next time.
0 Helpful