Hello gorgeous! I’m mean really…don’t you feel healthier and skinnier just looking at this dinner? Doesn’t it make you want to run out and put on a bikini? This meal was just so simple, so delicious and so colorful. This should be something you serve at least once a week this summer…trust me, this recipe is a keeper.
4 boneless, skinless chicken breast halves
1 (16 oz) bottle Poppy Seed salad dressing
4 cups fresh spinach leaves
2 lemons, sliced
Chopped red onion, sliced strawberries, and parsley to garnish (optional)
Preheat your oven to 350 degrees.
On a foil lined baking sheet (for easy clean up), lay out your chicken breasts. Pour salad dressing over the tops of each one (about 1/2 a cup on each one). Bake about 25 minutes (or until the juices run clear when pricked with a fork).
Meanwhile, place about a cup of spinach on each plate. Remove your chicken from the oven and place each piece of chicken on top of your spinach. Squeeze fresh lemon juice down over the top. Garnish with chopped red onions, sliced strawberries and a little parsley.
This chicken was so flavorful! The lemon juice is all you need to dress your spinach. I squeezed about 2 slices over each piece of chicken. The strawberries just compliment things perfectly. And if you really want to mix and match, you could grill this chicken too. Or you could use Italian dressing instead. Or French dressing. Or Ranch dressing. Just mix and match until your heart’s content.