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Grilled Chicken Over Spinach

By

MICHELLE KRZMARZICK • Redondo Beach, California
With two young children to keep me busy, it’s essential
to have a few ready-in-minutes recipes on hand. This is
one I’ve pieced together and added my own touches to.
It really satisfies my family.

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Ingredients

  • SAUTEED SPINACH:
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • Dash pepper
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1 green onion, finely chopped
  • 1 to 2 garlic cloves, minced
  • 1 to 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (10 ounces) fresh spinach, torn

Details

Servings 4

Preparation

Step 1

1. In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear.

2. In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

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