Grilled Chicken with Spinach, Feta and Red Pepper Sauce

By lindybug

Ingredients

• Grilled Chicken:
• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 tablespoon balsamic vinegar
• 4 teaspoons kosher salt
• Freshly ground black pepper
• Roasted Red Pepper Sauce:
• 2 grilled red bell peppers (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• Freshly ground black pepper
• 4 ounces crumbled feta cheese
• 12 ounces spinach

Preparation

Step 1

1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.

2. To roast the peppers, preheat grill. Place 2 red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.

3. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.