Lemon Rosemary Chicken with Baby Spinach and Pear Salad

What You Need:
4 thin sliced chicken breast cutlets
1 tbsp fresh lemon juice
2 sprigs fresh rosemary
1 small handful fresh spinach per person
1 pear
pinch salt and fresh ground pepper
3 tbsp olive oil

What To Do:
Preheat oven to 400
Place the chicken in a glass casserole dish.
Mix together 1 tbsp lemon juice and 3 tbsp olive oil.
Pour mixture over chicken and sprinkle salt and pepper on top.
Place two sprigs rosemary on top of chicken along with a few thin slices of lemon.
Bake chicken for forty five minutes.
While chicken is baking wash the spinach and cut the pear.
I also steamed some cauliflower in the microwave for a couple minutes.