# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
→ Vegetables
02 - 2 cups cherry tomatoes, halved
03 - 4 cups fresh baby spinach
04 - 3 cloves garlic, minced
05 - 1 medium red onion, thinly sliced
→ Marinade & Sauce
06 - 1/3 cup balsamic vinegar
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon honey
09 - 1 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - 2 tablespoons fresh basil leaves, chopped (optional)
12 - Crumbled feta or shaved Parmesan cheese (optional)
# How-To Steps:
01 - In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper. Set aside.
02 - Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
04 - Reduce heat to medium in the same skillet. Add sliced red onion and minced garlic; sauté for 2 minutes until fragrant.
05 - Add halved cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften.
06 - Return seared chicken to the pan. Pour prepared balsamic mixture over chicken and vegetables. Cover with lid and cook for 8-10 minutes until chicken reaches internal temperature of 165°F.
07 - Uncover skillet, add fresh baby spinach, and gently stir until completely wilted, approximately 1-2 minutes.
08 - Distribute chicken onto serving plates topped with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.
