Grilled Mushroom and Spinach Chicken
This Mushroom and Spinach Chicken is so easy and totally delicious. The key is to prep your chicken marinade the day before (or up to 2 days before) and then let dinner happen superfast with a quick grill and saute of the vegetables. Tip: I like to get my Italian Seasoning from Costco for recipes like this that require a large quantity
Ingredients
Grilled Chicken
- 1/3 cup olive oil
- 2 tsp. minced garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup Italian seasoning
- 4 boneless, skinless chicken breasts
Spinach Mushroom Topping
- 2 Tbsp olive oil
- 1 cup onion, diced
- 32 oz baby bella mushrooms, sliced
- 2 Tbsp. minced garlic
- 8 cups baby spinach
- 1/4 cup Italian Seasoning
- 1 tsp sea salt
- 1 tsp black pepper
Directions:
- For the chicken, combine the olive oil, garlic, sea salt, black pepper, Italian seasoning in a gallon zip lock bag.
- Add the chicken and marinate for up to 24 hours. I would recommend at least an hour.
- Remove the chicken from the marinade and place on a grill over medium heat for 6 – 8 minutes per side.
- While the chicken is grilling, prepare the spinach mushroom topping.
- Add the olive oil to a large skillet over medium heat.
- Add the onions and mushrooms, sauté 5-7 minutes, add the garlic, sauté for 1 minute, add the spinach and sprinkle the Italian seasoning, salt and pepper over the top.
- Saute for an additional 3-4 minutes, then turn the heat off and set the skillet aside.
- Once the chicken is grilled, slice, place on a plate and top with the mushroom spinach topping.