Ingredients

2 chicken breasts

1 Tbsp extra virgin olive oil

1 tsp salt

¼ tsp freshly ground black pepper

5 oz baby spinach

1 cup strawberries hulled and quartered

¼ cup goat cheese

¼ cup sliced almonds

Directions

Step 1)Preheat an oven to 450F. Pat chicken breasts lightly on all sides with a paper towel to dry, then place on a parchment-lined baking sheet.

Step 2)Drizzle with 1 Tbsp olive oil, then sprinkle with ½ tsp each of Kosher salt and ¼ tsp black pepper.

Step 3)Roast for 45 minutes, or until the chicken registers an internal temperature of 165F. Allow chicken to rest for 5-10 minutes before carving

Step 4)Place baby spinach in a large serving bowl, then add 1 cup quartered strawberries, ¼ cup goat cheese crumbled, and ¼ cup sliced almonds.

Step 5)Slice the chicken and add to salad.

Step 6)Toss and serve.