Ingredients

3 tablespoon(s) olive oil

4 6-oz boneless, skinless chicken breasts

Kosher salt and pepper

2 tablespoon(s) balsamic vinegar

2 scallions, thinly sliced

1 green apple, cut into small pieces

1 stalk(s) celery, thinly sliced

2 tablespoon(s) fresh lemon juice

1 15-oz can(s) lentils, rinsed

2 cup(s) baby spinach, chopped

1/2 cup(s) fresh flat-leaf parsley, roughly chopped (optional)
Preparation

1. Heat 1 Tbsp oil in a large skillet over medium heat. Season the chicken with ½ tsp each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes per side. Remove from heat and add the vinegar. Turn the chicken to coat.
2. Meanwhile, in a large bowl, toss the scallions, apple, celery, lemon juice, remaining 2 Tbsp oil, ½ tsp salt and ¼ tsp pepper. Fold in the lentils, spinach and parsley (if using). Serve with the chicken.