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.
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
- 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