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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.

Ingredients

Servings:
4
Metric
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
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (112)
Gluten-free (9)
Paleo (9)
Vegetarian (10)

52 reviews

I've made this a few times now and it doesn't disappoint!!

By: Kimberly
Posted: Jan 26, 2020
Diet: Gluten-free
0 Helpful

These are a great grown up grilled cheese. Love the artichokes with the spinach.

By: Davia
Posted: Jan 09, 2019
Diet: Original
0 Helpful

The grilled cheeses were delicious, but the salad was just OK

By: Julie
Posted: May 30, 2018
Diet: Original
0 Helpful

Awesome on sourdough! I added some other things to salad like cucumber, avocado, celery. Yum.

By: Julie
Posted: May 18, 2018
Diet: Original
0 Helpful

Easy and delicious

By: Jenna
Posted: Apr 28, 2018
Diet: Original
0 Helpful

It 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.

By: Misty
Posted: Apr 16, 2018
Diet: Gluten-free
0 Helpful