Zesty Chicken & Spinach Salad

Prep Time

Total Time



lunch recipe zesty chicken breast


  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 onion, sliced
  • 1 generous bunch spinach, stemmed and washed well or 2 6-ounce bags baby spinach, washed
  • 2 allspice berries, lightly toasted and ground
  • ½ teaspoon coriander seeds, ground
  • ¼ teaspoon ground cinnamon
  • Salt to taste
  • Freshly ground pepper
  • 2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
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  1. In a large mixing bowl, mix in your olive oil, lemon juice, garlic, and salt & pepper. Cover chicken breasts with the marinade, stir together and refrigerate for 15-30 minutes.
  2. In a small bowl, mix together seasonings: ground allspice, coriander, cinnamon and the flour.
  3. On a cutting board, put a light brushing of olive oil and place chicken in the center.  Brush the top of the chicken with some more oil and pound to tenderize & flatten.  
  4. Put a light coating of flour & seasoning mix on the chicken.
  5. Cook chicken on the grill with oil until cooked thoroughly & outside is browned.
  6. Place over a bed of spinach & sliced onions.  Squeeze some fresh lemon for a zesty kick & enjoy!
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