1-2 Chicken Breast(s)
handful fresh Spinach per chicken breast
Extra Virgin Olive Oil
Honey vinaigrette

I used a nice cast iron skillet on low to medium heat, however, you can do this in a standard skillet with a little bit higher heat.

1 - Place a small amount of olive oil to cover the bottom of the pan - simply for non-stick reasons.
2 - Heat pan and olive oil to low to medium head.
3 - add small amount of honey vinaigrette into pan for flavoring
4 - Place chicken breast(s) into skilled, with salt and pepper for flavoring as desired.
5 - (Optional) Put a small amount of honey vinaigrette on each chicken breast to let soak in while it slow cooks
6 - cover skillet, let cook 10-15 minutes until chicken breasts are cooked throughout. Slow cooking is the key, you want the flavor to cook in, and the chicken not to burn.
7 - Place a handful of spinach on plate, and add small amount of honey vinaigrette for flavoring.
8 - top with finished chicken breasts, and enjoy.


You can also slice the chicken into small pieces and have it as a style of salad. Add nuts or berries for additional flavoring. This can either be a main dish, or a salad, depending on how you cook it.

For the Olive Oil I went to Tony Caputos off of 3rd and 3rd in downtown Salt Lake City Link to Google Maps. I don't trust the ones from other stores, as they typically are not true extra virgin and lack good flavor. The same with the Honey Vinaigrette - find it at Caputos.

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