Peach Chicken Spinach Salad Bowl

Serving Size: Two Hungry Adults Ingredients ¼ Cup Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 Tsp Brown Sugar 1 Tbsp Chopped Fresh Rosemary ¼ Tsp Kosher Salt ¼ Tsp freshly Ground Black Pepper 2 Boneless, Skinless Chicken Breasts 6 Cups Loosely Packed Fresh Spinach 1 Large Peach, Sliced In Thin Wedges 1 Avocado, Peeled, Seeded and Sliced 3-4 Thinly Sliced Rings of Red Onion ¼ Cup Feta Cheese 10 Small Cherry Tomatoes, Sliced In Half Whisk the extra virgin olive oil with the balsamic vinegar, brown sugar, rosemary, kosher salt and freshly ground black pepper in a small bowl until blended. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. Spray a 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot pan and cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices. Arrange the spinach, peaches, tomatoes, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta. Serve immediately. Enjoy!