Grilled chicken doesn't have to be boring, top it with sauteed spinach with garlic, mozzarella cheese and roasted peppers and you have a quick and easy chicken dish your family will love! This is perfect for any busy weeknight; serve with pasta or a simple salad for a low carb meal.
On hot days, no need to turn your oven on, you can do this all on the gas grill, put the chicken back in the bbq with indirect heat until the cheese melts.
I used homemade roasted peppers for this but jarred peppers would work perfectly fine. This makes great leftovers for lunch the next day!
Grilled Chicken with Spinach and Melted Mozzarella
Gina's Weight Watcher Recipes
Servings: 6 • S Size: 1 cutlet, spinach, cheese • Points +: 4 pts • Smart Points: 3
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g
- 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
- salt and pepper to taste
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 10 oz frozen spinach, drained
- 3 oz shredded part skim mozzarella
- 1/2 cup roasted red pepper, sliced in strips (packed in water)
- olive oil spray
Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.
Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.
When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.