email this pageIngredients
Grilled Chicken:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Freshly ground black pepper
Roasted Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Freshly ground black pepper
4 ounces crumbled feta cheese
12 ounces spinach
Instructions
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Freshly ground black pepper
Roasted Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Freshly ground black pepper
4 ounces crumbled feta cheese
12 ounces spinach
1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
2. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.
Recipe by Deborah Krasner, "Relish Good Food Fast," July 2006.
Nutritional Information
2. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.
Recipe by Deborah Krasner, "Relish Good Food Fast," July 2006.
Per serving: 390 calories, 22g fat, 33g prot., 14g carbs., 5g fiber, 1240mg sodium.
