Try this delicious and refreshing Spinach Salad with Parmesan Vinaigrette. Add in asparagus, peas and radishes for a little kick.

Ingredients:

Chicken Breast

Olive Oil

Lemon

Thyme

Parmesan Cheese

Red Wine Vinegar

Power Greens

Peas

Kosher Salt

1

In a saute pan on high heat with 1 teaspoon of olive oil add in a seasoned chicken breasts.

2

Cook for 3 to 4 minutes. Flip the the chicken over, squeeze on the lemon juice, add in the squeezed lemon, place the thyme sprigs right on top of the chicken and finish cooking in the oven on 350°.

3

Remove from the pan and let it rest for 2 to 3 minutes before slicing.

4

Place the Parmesan cheese, vinegar, and dijon mustard into a blender and turn it to high.

5

Slowly drizzle in the olive oil until the dressing has emulsified. Season with salt and pepper.