1 Servings 12 min Cook
1 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
1/2 Pepper Jalapeno Peppers
1/2 Stalk, medium (7-1/2" - 8" long) Celery
1 Cup Spinach
1 Tsp Pepper
2 Tsp Lemon Zest
3 Tbsp Balsamic Vinega
Heat oil in a sauté pan over medium-high heat.
Add chopped chicken and cook for 7-12 minutes unil cooked through and no longer pink; set aside.
Chop jalapeno and celery.
Toss togetherwith with the spinach, pepper, lemon zest, and balsamic.
Top with chicken and toss once more to coat.