Grilled chicken, marinated with a blend of rosemary, thyme, and sage, brings a savory and herbaceous depth with a hint of citrus from the lemon juice. Meanwhile, our Pomegranate Quince Balsamic vinaigrette adds a fruity, tangy sweetness, perfectly balanced to mix altogether with spinach, feta, pomegranate seeds & candied pecans. So tasty!

I N G R E D I E N T S :

Chicken:

• chicken
• 1 pound chicken breasts
• 1 tablespoon any Rocky Mountain Whole Fruit Lemon Fused Olive Oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh rosemary chopped finely
• 1 tablespoon fresh thyme chopped
• 1 tablespoons fresh sage chopped
• salt to taste

Vinaigrette:

• 1/4 cup (60ml) any Rocky Mountain Whole Fruit Lemon Fused Olive Oil
• 4 tablespoons Rocky Mountain Olive Oil Pomegranate Quince White Balsamic Vinegar
• juice of 1 orange
• 1 teaspoon dijon mustard
• salt and pepper to taste

Spinach Salad:

• 8-9 ounces baby spinach
• 3/4 cup pomegranate arils
• 1/2 cup feta cheese
• candied pecans

I N S T R U C T I O N S :