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Homemade Grilled Chicken with Spinach and Mozzarella photo

Grilled Chicken with Spinach and Mozzarella

Juicy grilled chicken topped with garlic spinach, roasted red peppers, and melted mozzarella for a quick, flavorful meal.
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Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz chicken breasts sliced in half lengthwise to make 6 (from 3 large)
  • kosher salt to taste
  • black pepper to taste
  • 1 tsp olive oil
  • 3 cloves garlic crushed
  • 10 oz frozen spinach drained
  • 3 oz part-skim mozzarella shredded
  • 1/2 cup roasted red pepper sliced in strips (packed in water)
  • olive oil spray

Equipment

  • Grill or grill pan
  • Baking Sheet
  • Skillet
  • Tongs or spatula
  • Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Season each chicken breast (the 6 halved pieces) on both sides with kosher salt and black pepper.
  3. Lightly spray a grill or grill pan with olive oil spray and heat over medium-high. Grill the chicken 2–3 minutes per side, until no longer pink and cooked through; remove to a baking sheet.
  4. Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the crushed garlic and sauté about 30 seconds until fragrant.
  5. Add the drained frozen spinach to the skillet, season with salt and pepper to taste, and cook 2–3 minutes until heated through; remove from heat.
  6. Divide the cooked spinach evenly among the 6 chicken pieces on the baking sheet. Top each with about 1/2 ounce shredded mozzarella and some sliced roasted red pepper strips.
  7. Bake in the preheated oven about 3 minutes, until the cheese is melted. Serve immediately.

Notes

  • Use thawed spinach and squeeze out excess liquid before cooking.
  • Slicing chicken breasts lengthwise creates thinner cutlets that cook quickly.
  • Adjust garlic amount to taste.
  • Roasted red peppers packed in water are ready to use; drain before slicing.