Marinated Grilled Chicken With Sauteed Kale and Spinach

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.

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

It’s extra-juicy and ultra-flavorful. It’s super light and nutritious. 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.

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.  Simply, 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.

Place 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. Preheat your grill to around 375-400°F (190-200°C) for perfectly grilled chicken breasts.

Thin sliced chicken cooks quickly so only grill them for 4-5 minutes on each side until they are cooked through.

They’re done when they reach an internal temperature of 165°F (75°C). Alternatively, make a small cut near the center; if the juices run clear and there’s no pink, it’s ready.

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 In my previous post, I talked about goat cheese where I Stuffed Turkey Tenderloin With Kale And Goat Cheese.

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. Finally, uncover and toss with lemon zest.

More serving suggestions

Grilled chicken breasts pair well with a variety of vegetables and salads. Instead of sautéed kale and spinach, try Sautéed Broccoli With Garlic or simple Bacon Wrapped Asparagus. 

While my children enjoy their grilled chicken accompanied by my Healthier Homemade French Fries or rice, I prefer to keep mine low carb served atop Seasoned Cauliflower Fried Rice With Bacon. This way, everyone is content and satisfied!

They can also be used in lettuce wraps like these Philly cheesesteak lettuce wraps or on gluten free Against the Grain rolls for sandwiches.

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.
• For variations on this recipe, you can season chicken breasts with various spice blends like Cajun seasoning, jerk seasoning, or barbecue rubs for different flavor profiles.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.

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) – Chimichurri sauce beautifully complements grilled meat and is naturally gluten free. You’ll love this recipe.

Grilled Zucchini Roll ups – Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! 

The Best Barbecued Baby Back Ribs – Go ahead, give this recipe a try and enjoy a meal filled with finger-licking deliciousness. 

My Best Tips To Make Tasty Chicken Wings – Whether you cook them in the oven, pop them in the air fryer, or grill them, these wings are a year round favorite.

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3.67 from 3 votes

Marinated Grilled Chicken With Sauteed Kale and Spinach

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Extra-juicy and ultra-flavorful. Super light and nutritious. Gluten-free and paleo friendly. And, best of all, it's incredibly quick and easy to prepare.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes 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

Topping

• 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.
  1 ½ pounds thin-sliced chicken breast, 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
• 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.
  2 tablespoons extra-virgin olive oil, 2 tablespoons butter, 2 cloves garlic, 8 ounces kale, 8 ounces baby spinach, zest of 1 lemon
• Grill chicken until cooked through, about 4 minutes on each side.

  They're done when they reach an internal temperature of 165°F (75°C). Alternatively, make a small cut near the center; if the juices run clear and there's no pink, it's ready.
• Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.
  gluten free goat cheese

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.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 299kcal | Carbohydrates: 4.4g | Protein: 38.4g

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