INGREDIENTS
4
Chicken breasts, bone-in skin-on
1/2 cup
Reserved vinaigrette from honey-mustard salmon with green beans
5 oz
Baby spinach
1 pint
Cherry tomatoes
1
Lemon, wedges
1
Yukon gold potato, large
2
Zucchini or summer squash
1
Salt and pepper
2 tbsp
Olive oil