Balsamic Chicken with Mushrooms & Spinach and Caprese Salsa

For the Caprese Salsa: In a large bowl, combine 2-3 large heirloom tomatoes cut into chunks, 1/4 cup fresh mozzarella cheese cut into small pieces, 1/2 an avocado cut into chunks, 1/4 cup chopped basil, 1 tbsp olive oil, 2 tbsp balsamic vinegar, and salt & pepper to taste. Top with balsamic glaze after serving.

For the Balsamic Chicken with Mushrooms & Spinach: Cut 2 chicken breasts in half longways (to make them thinner) and marinate in 1/2 cup balsamic vinegar for about 10 minutes (or longer). Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken in olive or avocado oil over medium heat for about 4-5 minutes per side or until it is cooked through. Remove the chicken from the pan. Add 10 oz of mushrooms and another splash (approx. 1 tbsp) of balsamic vinegar to the pan. Cook for about 5 minutes, then add 2 cups of fresh spinach. Combine, remove from heat, and serve the mushroom and spinach mixture on top of the chicken.