I’ve been on an easy healthy lunch kick lately to get myself back in the habit of bringing lunch to work again (see healthified pasta salad & grill pan chicken with peaches, almond, and fennel). And you know what’s one of the easiest ways to cook? Sheet pans! But rarely do people think of them for salads. They’re an overlooked duo, but one we’re going to get trending again. Let’s roll up our sleeves!
Ingredients:
(Serves 2)
- 2 boneless skinless chicken breasts
- Salt and pepper
- 1/4 tsp herbs de Provence
- 1 cup sliced red onion (~1/4 onion)
- 6 figs, washed and sliced
- 4 handfuls of arugula
- 4 tsp olive oil
- 1/8 cup Parmesan
- Garlic salt & pepper
Directions:
(Total Time: 20 minutes)
- Prep first. Preheat oven to 400 Fahrenheit. While preheating, rub your chicken with salt, pepper, and herbs. Thinly slice your onion. Cut your figs. Trim extra fat from chicken.
- Place chicken on baking sheet. Bake for five minutes, then add onion. Drizzle with two teaspoons of oil, salt, and pepper. Bake for another 10 minutes, then add figs and flip chicken. Add two more tsp olive oil. Bake for an additional 15.
- Remove from oven and serve over arugula. Dust with Parmesan on top.
What if I want to make an easy work lunch but not this recipe? Don’t worry– I won’t be offended! Check out these other ideas below:
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