Grilled Chicken with Spinach, Feta and Red Pepper Sauce

Mark Boughton
  • 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.


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


  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 grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; 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.

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%