Grilled Chicken with Spinach, Feta and Red Pepper Sauce
- Yield: 4 servings
- Prep: 10 mins
- Cook: 14 mins
To grill the peppers, preheat grill. Place 2 red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.
Ingredients
- Grilled chicken:
- 4 boneless, skinless chicken breasts
- 3tablespoons extra-virgin olive oil
- 2tablespoons balsamic vinegar
- 1/2teaspoon kosher salt
- 1/4teaspoon Coarsely ground black pepper
- Red pepper sauce:
- 2pounds grilled red bell peppers
- 3tablespoons extra-virgin olive oil
- 1tablespoon balsamic vinegar
- 1/4teaspoon salt
- 1/8teaspoon Coarsely ground black pepper
- 4ounces crumbled feta cheese
Instructions
- 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.
- To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
- Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
- Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.
Recipe by Deborah Krasner.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 530
- Fat 32g
- Saturated Fat 8g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 17g
- Cholesterol 100mg
- Sodium 1610mg
- Potassium 250mg
- Carbohydrate 22g
- Fiber 8g
- Sugars 11g
- Protein 33g
- Trans Fat 0g
- Vitamin A 60%
- Vitamin C 120%
- Calcium 25%
- Iron 20%