Ingredients

2 cups flat-leaf parsley leaves, lightly packed
1 tablespoon fresh thyme leaves
Zest of 2 lemons
2 cloves garlic, peeled and minced
1/4 teaspoon salt
Pinch black pepper
4 3- to 4ounce boneless, skinless chicken breasts (about 1 3/4 pounds total)
Cooking spray
1/4 teaspoon salt
1 pint cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds spinach leaves, stems trimmed (or baby spinach)
1 tablespoon red wine vinegar