I’m not sure what to call this dish. It’s grilled chicken, over a bed of sauteed spinach, topped with fire roasted tomatoes and mozzarella cheese. See what I mean, does this dish have a proper name? I’m not sure, but I was impressed with the results. I served this main dish with grilled onions and zucchini. It was not only delicious, but quite filling.
Grilled Chicken and Spinach Ingredients: 2 Chicken breast // 1 large tomato // 1 bag baby spinach // 1 small onion // 1 medium zucchini // 1 lemon // Olive oil // ¼ cup fresh mozzarella //Favorite (italian-ish) seasoning. First, prepare chicken breast by trimming, rinsing, and patting dry. Season both sides with salt, pepper, and Rosemary Garlic Seasoning mix. Place in a dish, coat with a few tbsp. of olive oil and the juice of 1 lemon. Let chicken marinade for 30-60 minutes.
While I waited, I prepared my onions, tomatoes, and zucchini by slicing and placing on a skewer. I also coated them with a bit of olive oil, salt, pepper, and basil. After that, I dropped my spinach in a skillet with a bit of water for steaming. My husband grilled the Chicken breast until it was no longer pink, and the vegetables went along for the ride. In the mean-time that spinach was a sautee-in’. Once complete, I assembled the Chicken stacks, topped with mozzarella and broiled for an additional 5 minutes.