Serves 2 | Time 30 minutes

Ingredients⁠

• 1 tbsp Extra Virgin Olive Oil (divided)

• 1 tsp Apple Cider Vinegar

• 1 tbsp Maple Syrup

• 240 grams Chicken Breast

• 200 grams Pineapple (sliced)

• 100 grams Baby Spinach

• 100 grams Blueberries

• ½ Avocado (diced)

• 30 grams Feta Cheese (crumbled)

• 1/2 Red Onion (thinly sliced)

Method⁠

1. In a small mason jar, combine 3/4 of the olive oil, apple cider vinegar, maple syrup, salt, and pepper (to taste). Shake well and set aside.

2. Preheat the grill to medium heat. Brush both sides of each chicken breast with the remaining olive oil and season with salt, pepper, and any desired spices.

3. Place pineapple slices and chicken breasts on the grill. Grill the chicken for 15 to 20 minutes or until cooked through, flipping halfway. Cook pineapple slices until grill marks appear, approximately 6 minutes each side.

4. While grilling, toss together spinach, blueberries, avocado, feta, and red onion in a large bowl.

5. Chop grilled pineapple into chunks and chicken into strips. Add them to the salad.

6. Divide the salad onto plates and coat with the desired amount of the prepared salad dressing.

Nutrition Per Serve: Protein: 32g         Carbohydrates: 34g      Fat: 21g    Calories: 440