🍯 Honey Balsamic Glazed Chicken with Pear, Walnut & Blue Cheese Salad

🧂 Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 3 tbsp balsamic vinegar

• 2 tbsp honey

• 2 cloves garlic, minced

• 1 tsp Dijon mustard (optional for extra tang)

• ½ tsp dried thyme or Italian seasoning

For the Salad:

• 4 cups mixed greens (baby spinach, arugula, or spring mix)

• 1 ripe pear, thinly sliced

• ¼ small red onion, thinly sliced

• ¼ cup crumbled blue cheese (or gorgonzola)

• ¼ cup walnuts, lightly toasted

For the Dressing:

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp honey

• ½ tsp Dijon mustard

• Salt and pepper to taste

🔥 Instructions

1. Prepare the Chicken Marinade

1. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, olive oil, thyme, salt, and pepper.

2. Place chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for glazing later.

3. Marinate for at least 30 minutes, up to 4 hours in the refrigerator.

2. Cook the Chicken

1. Preheat a grill pan or skillet over medium-high heat.

2. Add a drizzle of olive oil, then cook chicken for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).

3. During the last few minutes, brush with the reserved marinade to create a sticky glaze.

4. Remove from heat and let rest for 5 minutes before slicing.

3. Make the Salad

1. In a large bowl, combine mixed greens, sliced pear, red onion, blue cheese, and toasted walnuts.

2. In a small jar, whisk (or shake) together the dressing ingredients until emulsified.

3. Toss the salad lightly with the dressing just before serving.

4. Assemble

1. Slice the glazed chicken and arrange it on a plate beside the salad.

2. Drizzle any extra glaze over the chicken.

3. Serve immediately.