Blueberry Goat Cheese Chicken

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)

06 - 1 cup fresh blueberries

07 - 1/2 small red onion, thinly sliced

08 - 1/2 cup walnuts, roughly chopped

09 - 4 ounces goat cheese, crumbled

→ Dressing & Glaze

10 - 1/4 cup extra-virgin olive oil

11 - 2 tablespoons balsamic vinegar

12 - 1 tablespoon honey

13 - 1 teaspoon Dijon mustard

14 - Pinch of salt and black pepper

15 - 2 tablespoons balsamic glaze (store-bought or homemade)

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.

02 - Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.

03 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.

04 - Arrange mixed greens on a large platter or individual plates. Top with blueberries, sliced red onion, walnuts, crumbled goat cheese, and sliced chicken.

05 - Drizzle salad with prepared dressing and finish with a generous drizzle of balsamic glaze.

06 - Serve immediately for optimal freshness.

# Additional Tips::

01 -

The sweet and tangy blueberries cut through the richness of goat cheese in a way that feels unexpected and absolutely right.
You can have dinner on the table in under 40 minutes without feeling like you rushed it.
It looks restaurant-worthy but tastes like something a friend made just for you.

02 -

Don't slice your chicken too thin—you want pieces that hold their shape and don't disappear into the greens.
If your blueberries are cold from the fridge, let them sit out for a few minutes; their flavor opens up when they're not chilled.

03 -