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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 
Ingredients:
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
Directions:
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!

xo!
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