Kept it super simple tonight.
2 boneless chicken breasts, pounded flat
Dried Spices (I use this spice called brushetta, you can use in on and in almost anything. It contains, parsley, oregano, dried red pepper, and dried tomato)
Take chicken breasts, sprinkle with salt, pepper and spice. Place in a skillet that has been drizzled with olive oil, heated on medium high. When skillet is ready, add chicken breasts and cook until browned on both sides and cooked through. Let chicken rest (for about 5 minutes) on a plate covered with paper towels. Slice each breast and place on a salad consisting of lettuce, tomato, carrots, cucumbers and dried cranberries. I served this salad with Asian Dressing.
1/3 cup rice vinegar
3 tablespoons tamari
1/4 teaspoon ground ginger
1 clove garlic, minced
2 teaspoons sugar
3/4 cup extra virgin olive oil
Place everything in a small jar and shake until mixed.