Grilled Chicken with spinach, melted mozzarella and roasted green peppers with a side of Corn on the Cob with Spicy paprika butter

Yesterday, I was on the search for something healthy and easy to make with ingredients we already had at home. I had chicken and spinach on the brain and craving a new recipe.
I very much enjoyed this one and definitely recommend it to any cook. Original recipe here!

Grilled Chicken with Melted Mozzarella 
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 (I used green peppers)
olive oil spray
Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil 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. I cut a fresh green pepper into 6 thin slices, and put in oven for about 5-10 minutes to roast.

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. 

Corn on the Cob with spicy paprika butter
While waiting for your pot to bowl; add one clove of garlic, 1 tablespoon of paprika, 1 tablespoon of lime juice, a couple drops of hot sauce and as much butter as you think you will need to a food processor. Put the butter in the fridge until your corn is ready. I got this inspiration from here, while watching Rachael Ray, but did not have jalapeno or a fresh lime so I had to make my own creation. 
Hope you enjoy!