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