Sicilian Lemon Balsamic & Picholine Olive Oil Chicken atop Wilted Spinach & Kale W/Blistered Tomatoes


  • 6 Chicken Breast
  • 4 Tbsp. Sicilian Lemon Balsamic
  • 6 Tbsp. Picholine Olive Oil
  • 1 tsp Thai Ginger Sea Salt
  • ¼ tsp Applewood Pepper
  • 3 cups baby spinach
  • 2 cups baby kale
  • 2 cups sliced grape tomatoes


  1. Heat skillet to medium and add half the Picholine Olive Oil. Place chicken in pan and season with half Thai Ginger Sea Salt & Applewood Pepper. Sear and brown chicken on both sides. Cook through. When almost done add in 2-3 Tbsp Sicilian Lemon Balsamic until glazed.
  2. Remove chicken from skillet and place on plate. Cover and let rest.
  3. Put heat to medium-low and put in rest of Picholine Olive Oil.
  4. Add tomatoes into pan and cook until skins blister. Next, put in spinach & Kale. Season with Thai Ginger Sea Salt & Applewood Pepper. Toss until they are wilted.
  5. Return chicken to skillet until warmed up. Plate and drizzle with remaining Sicilian Lemon Balsamic.

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