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Published June 22, 2015 | Last Updated July 10, 2021 By Barbara Bianchi 9 Comments

Marinated Grilled Chicken With Sauteed Kale and Spinach

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Marinated grilled chicken turns out extra-juicy and ultra-flavorful. Best of all, it’s incredibly quick and easy to make. Serve with sauteed kale & spinach for the win.

Marinated Grilled Chicken With Sauteed Kale and Spinach

This has to be one of my favorite chicken recipes ever.

It’s extra-juicy and ultra-flavorful. It’s super light and healthy. It’s gluten-free and paleo friendly. And, best of all, it’s incredibly quick and easy to prepare making it the perfect summer dish.

close up of finished meal

Now that it’s officially summer, I’m trying to spend as much time as I can outside enjoying the sunshine. Frankly, we’re still occasionally getting some cool temperatures in the Northeast which makes our summer way too short, and I don’t want to miss it.

That means spending less time in the kitchen.

By adding this quick and easy marinated chicken to the summer repertoire of meals, I can enjoy those lovely summer afternoons.

Marinade Ingredients

You can quickly prepare the marinade in the morning or just an hour before dinner time.  Stir the balsamic vinegar, olive oil, a little salt, basil, oregano, parsley and garlic together in a mixing bowl.

For the balsamic vinegar, I use Bionaturae balsamic vinegar as it is sweet and delicious and certified gluten free.

balsamic vinegarPlace the thin-sliced chicken in a shallow dish and pour the vinegar and oil mixture over the chicken. Then cover and refrigerate while the chicken tenderizes and soaks up all that spicy juiciness.

Now the entire day is free to spend with your family on any summer activity you enjoy. When you’re ready to cook, this meal will come together in minutes.

Barbecue Instructions

*Free printable recipe card is available at the end of the post.

All you need to do is barbecue your chicken. Thin sliced chicken cooks quickly so only grill them for 4-5 minutes on each side until they are cooked through.

I love serving this chicken with a sprinkling of crumbled goat cheese. If you have a low tolerance to cow’s milk, you may find that you can tolerate goat’s milk and goat cheese. Some people have found this to be so. Read here.

I used a Chèvre from the Vermont Creamery  I talked about goat cheese in my previous post.

finished meal on a white plate with a bowl of lemons

Sauteed kale and spinach

If you’ve been following my blog, you know that I have a lot of kale growing in my garden. My family has been enjoying it every night.

This time I sauteed it with baby spinach and added lemon zest for a refreshing citrus taste. It was a wonderful vegetable side to accompany this dish.  

Just heat oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1 minute. The kale and spinach will wilt and shrink so that’s why I recommend a pound of greens. Uncover and toss with lemon zest.

Pro tips and recipe notes

  • To make the lemon zest, you will need a microplane. Wash and scrub the lemon with a vegetable brush. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

close up of grilled chicken topped with goat cheese

Every bite of this chicken was satisfyingly delicious. I had some leftovers the next day, so I chopped up the chicken and tossed it in a salad with crumbled goat cheese. So good! Enjoy!

More grilling recipes

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce)

Grilled Zucchini Roll ups

The Best Barbecued Spare Ribs

My Best Tips To Make Tasty Chicken Wings

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3.67 from 3 votes

Marinated Grilled Chicken With Sauteed Kale and Spinach

Extra-juicy and ultra-flavorful. Super light and healthy. Gluten-free and paleo friendly. And, best of all, it's incredibly quick and easy to prepare.
Course Main Course
Cuisine American
Keyword grilled chicken, marinated chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 299kcal
Author Barbara Bianchi

Ingredients

  • 1 ½ pounds thin-sliced chicken breast
  • For marinade:
  • 1/4 cup gluten free balsamic vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 2 cloves garlic minced
  • For kale and spinach sauté:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 8 ounces kale roughly chopped
  • 8 ounces baby spinach
  • zest of 1 lemon
  • gluten free goat cheese crumbled

Instructions

  • Marinate chicken:
    Stir balsamic vinegar, olive oil, salt, basil, oregano, parsley and garlic in a mixing bowl. Rinse chicken and pat dry. Place chicken in a shallow dish and pour vinegar and oil mixture over the chicken.
    Then cover and refrigerate while the chicken marinates for at least 1 hour.
  • For kale and spinach sauté:
    Heat 2 tablespoons each of oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1-2 minutes.
    Uncover and toss with lemon zest.
  • Grill chicken until cooked through.
  • Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.

Notes

To make the lemon zest, you will need a microplane. Wash and scrub the lemon with a vegetable brush. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

Nutrition

Calories: 299kcal | Carbohydrates: 4.4g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Chicken And Turkey Recipes, Dinner, Egg free, LOW CARB, Nut free, Recipe

Reader Interactions

Comments

  1. GiGi Eats says

    June 23, 2015 at 2:12 am

    5 stars
    YUM! Grilled chicken + Spinach is possibly one of my favorite COMBOS ever! 🙂

    Reply
    • Barbara says

      July 2, 2015 at 9:44 pm

      Mine too!

      Reply
  2. Nick #thisyearinmusic says

    June 23, 2015 at 5:53 pm

    The jury is still out on kale. I’ve had it quite a few times, but each time I either love it or hate it. I’m not put off by this dish though, but I would be a bit wary.

    Reply
    • Barbara says

      July 2, 2015 at 9:52 pm

      Go ahead and give it a try, again. I always steer folks to my recipe for SAUTÉED KALE here. It is simmered in chicken broth. You might like it this way.

      Reply
  3. Ashley says

    June 23, 2015 at 10:21 pm

    If we could substitute the chicken for something else my vegetarian belly would LOVE this meal! 🙂

    Reply
    • Barbara says

      July 2, 2015 at 10:06 pm

      Oh thanks, Ashley. I do have several vegetarian dishes that you can check out by clicking here: https://www.glutenfreehomestead.com/category/vegetarian/

      Reply
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    March 5, 2016 at 12:35 pm

    スーパーコピー 財布真心込めて最高 レベルのスーパーコピールイヴィトン偽物ブランド品をお届けしています。安全税関対策+ 素早い配送+随時の在庫補給+丁寧な対応+スーパーコピー販売業界最低価格に挑戦 !当店は業界最高品質に挑戦!全商品はプロの目にも分からないルイヴィトン 財布スーパーコピーです。 http://www.bestevance.com/chanel/38/

    Reply

Trackbacks

  1. Sauteed Kale Tossed With Bacon says:
    August 2, 2020 at 6:46 pm

    […] Marinated grilled chicken with sauteed kale and spinach: This chicken is extra-juicy and ultra-flavorful, super light and healthy. And, best of all, it’s incredibly quick and easy to prepare. […]

    Reply
  2. What's Growing In Our Garden (Kale Recipe) - Gluten Free Homestead says:
    August 17, 2020 at 10:34 pm

    […] Marinated Grilled Chicken With Sauteed Kale and Spinach […]

    Reply

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