Grilled Marinated Chicken with Spinach, Tomatoes, and Cheese
Usually my husband does the grilling in this household, but I wanted to try my hand at something other than hot dogs. I only had boneless, skinless chicken breasts, so I definitely wanted to marinate it first, plus top it with something to keep it moist. After assessing ingredients on hand, I cobbled together a marinade based on lemon, garlic, spices, and soy sauce. I spaced out on adding the soy sauce until after I poured it into the bag with the chicken, so poured some into the bag then shook it up to mix it in. I would have loved to use fresh spinach, but only had frozen. It worked out great! This recipe is for one huge chicken breast, or two small ones. I am amazed at how big chicken breasts are any more. I’m sure I don’t want to know the reason for that, either. After snapping my main photo shot, my husband and I split the breast and it was more than enough. The daughter was gone spending the night at a friend’s house so it worked out perfect. This was served with herbed couscous and steamed broccoli.
Grilled Marinated Chicken with Spinach, Tomatoes, and Cheese
2 tablespoons olive oil
3 wedges of squeezed lemon juice (about 2 tablespoons)
2 tablespoons low-sodium soy sauce
2 teaspoons minced garlic
1 teaspoon dried, crushed oregano
Pinch of cumin
Black pepper to taste
1 large chicken breast or 2 small (about a pound)
1/2 cup frozen spinach, thawed
1 wedge squeezed lemon
1/2 cup chopped tomato
Shredded Italian cheese blend (or any white cheese)
Lemon, Garlic, Soy Sauce Marinade
In a small bowl, whisk together the first seven ingredients. Place the chicken breast in a quart Ziploc bag, pour the marinade over it, shake it around, and seal. Don’t clean out the bowl yet, set it aside. Place the chicken in the refrigerator and marinate for at least a half hour or more. Meanwhile, you can preheat your grill to medium-hot heat (350 to 375 degrees). In the same bowl as the marinade, add the spinach and squeeze the lemon wedge over it. Mix well and add black pepper to taste. Grill the chicken for about 10 to 15 minutes each side, depending on how thick and large they are. Use a meat thermometer to make sure it’s at least 165 degrees before the next step. Using tongs, move the chicken aside off the heat, then place a piece of aluminum foil over the heat. Place the chicken on the foil, and top with the spinach, tomatoes, and shredded cheese. Close the lid of the grill, and cook for about 10 minutes longer until the cheese is melted. Serve with sides of your choice. This came out juicy, tender, and oh so delicious!
anotherfoodieblogger 