Go Back
+ servings

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


  • 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


  • 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.


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.


Calories: 299kcal | Carbohydrates: 4.4g