Servings: 2
Ingredients:
1 lb boneless, skinless chicken breast, filleted or pounded thin
¼ c pesto sauce
½ Tb coconut oil
4 medium tomatoes
5-6 oz spinach and/or arugula
2 Tb balsamic vinegar
8 oz fresh mozzarella cheese
Directions:
- Use fingers to rub pesto sauce into chicken breast. Let sit for 10 minutes up to 8 hours.
- Heat coconut oil in a pan over medium heat. Add chicken breast (working in batches if necessary), and grill 5 minutes.
- Flip chicken, and continue cooking until done (another 5-10 minutes depending on thickness).
- Remove chicken to a plate to cool for 5-10 minutes and slice.
- Slice tomatoes and mozzarella, and place into a large bowl. Add chicken and greens.
- Drizzle balsamic over salad and toss lightly. Serve immediately.
