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Maple-Balsamic Chicken
with spinach and pear salad

Active: 25 min Total: 55 min
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.


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


  1. 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)
  2. 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)
  3. Pecans - Toast in a dry skillet over medium-heat until fragrant, ~3 minutes. (Can be done up to 5 days ahead)
  4. Pears - Slice pears.

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  1. Heat oven to 425F / 218C degrees.
  2. Remove chicken from marinade and season with some salt and pepper.
  3. 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.
  4. Pour remaining half of marinade over chicken and cover tightly with foil.
  5. Transfer skillet to oven and cook for 8 to 10 minutes, until chicken is cooked through (165F / 74C degrees).
  6. While chicken cooks, whisk together mustard, honey, vinegar, and olive oil (portions for salad). Toss with pears, pecans, and spinach.
  7. Serve chicken with pan sauce spooned over top. Enjoy with salad on the side.



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