From our skinny table to yours ...

Tonight we're whipping up a quick & colorful citrus salad. It's the perfect spring salad, comes together in about 20 minutes and is our idea of good food fast. Who has hours to cook dinner after a long day? We certainly don't! But quick cooking doesn't have to mean hitting up the drive through of shame either. Tonight we challenge you to join us for 20 minutes in the kitchen and cook up a delicious & nutritious dinner we can all feel good about eating!

Tonight's salad starts with bed of nutrient dense baby spinach. We toss this with a combination of fresh grapefruit & oranges, fennel & cucumbers for crunch and grape tomatoes & red onion to finish. We top our salad with grilled orange chicken and a light vinaigrette of 3 parts orange juice to 1 part olive oil for the perfect citrusy dressing.


Hope you enjoy!

Nutrition Facts Per Serving
Serves 4
Calories 421
Fat 13.2 grams
Carbs 38.5 grams
Dietary Fiber 9 grams
Protein 42.5 grams

Ingredients
1 pound thinly sliced chicken breast
10oz baby spinach
1 fennel bulb
1 pint grape tomatoes
2 grapefruit
3 oranges
1 cucumber
1/4 red onion
8 tbsp orange juice + 1 tbsp orange juice
2 tbsp extra virgin olive oil + 1 tsp extra virgin olive oil
1 tsp dried rosemary
1/2 tsp garlic powder
Salt & pepper

Let's get cooking!
1. Heat grill pan to medium high heat and add 1 tsp olive oil. Season chicken breast with salt & pepper and grill for 4-5 minutes on each side. Before removing from pan, add 1 tbsp orange juice and flip chicken in pan juices to glaze.
2. In mixing bowl, whisk together remaining orange juice, olive oil, garlic, rosemary and zest of two oranges.
3. To dressing add in chopped fennel, halved grape tomatoes, segmented grapefruit & oranges, chopped cucumber and thinly sliced red onion. Stir to combine.
4. Plate up a bed of baby spinach, top with 1/4 of your citrus salad & dressing and finish with grilled chicken breast.

Serves 4 healthy portions :)