Marinated Grilled Chicken With Sauteed Kale and Spinach
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.
Servings 4
Calories 299kcal
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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