Watermelon, Pomegranate & Raspberry Spinach Salad

Watermelon, Pomegranate & Raspberry Spinach Salad

Watermelon, Pomegranate & Raspberry Spinach Salad with a Balsamic & Mint glazed Chicken breast topped with toasted Pine Nuts & crumbled Feta cheese 330cal/23carb/7fat/36pro.

 5oz raw chicken breast

100grams watermelon

50grams raspberries

30grams pomegranate seeds

85grams baby spinach

7grams pine nuts

7grams crumbled feta cheese

1tbsp balsamic vinegar

1packet stevia

2 fresh mint leaves chopped

Fresh Ground pepper


Preheat oven to 400 degrees. In a small bowl mix the balsamic, stevia, mint and the add raw chicken that has been seasoned with fresh ground pepper. Allow raw chicken to marinate 5-10 minutes while the oven is preheating. Cook on a foil lined baking sheet for 20 minutes. While chicken is cooking cut up the watermelon and toast the pine nuts over medium-high heat. Once chicken is done cooking, allow to rest for 5 minutes. Layer spinach, watermelon, raspberries, pomegranate seeds. Slice the chicken breast and place on salad. Top with pine nuts & feta cheese.

Grilled Jerk Chicken Salad with grilled pineapple & vegetables!


5oz raw chicken breast

2oz red bell pepper

1/4 red onion

4 pineapple slices

2tsp soy sauce

1tsp honey

Salt free Jerk seasoning mix

Bowl full of baby spring mix greens

In a small bowl combine the soy sauce & honey until well mixed. Cut up the vegetables and place in Ziploc bag. Wash & dry the chicken breast and season both sides with jerk seasoning mix. Place in the bag with vegetable and pour the soy mixture over everything. Allow to sit in the refrigerator for 1-2 hours. Preheat grill to medium high heat. Grill vegetables and chicken. The vegetables will cook faster so make sure to remove before burning. Chicken will cook 5-10 per side depending on chicken breast thickness. Add the pineapple slices to the grill for the last 5 or so minutes, flipping once. Slice chicken and serve on top of mixed greens with vegetables & pineapple.