Marinated grilled chicken with sauteed kale and spinach

Name: Marinated grilled chicken with sauteed kale and spinach
Yield: 4 servings
Cuisine: British
Ingredients: 700 g thin sliced Chicken Breasts; For the marinade; 60 ml Balsamic Vinegar; 170 ml Olive Oil; 1/2 tsp Salt; 1/2 tsp Basil; 1.2 tsp Oregano; 1/2 tsp Parsley; 2 cloves Garlic; For the kale and spinach; 2 tbsp Olive oil; 2 tbsp Butter; 2 cloves Garlic; 225 g Curly Kale; 225 g Spinach; 1 Lemon; Crumbly Goats Cheese

Chris @catharsisjelly

Marinated grilled chicken with sauteed kale and spinach

Chris @catharsisjelly

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Ingredients

4 servings

700 gthin sliced Chicken Breasts
For the marinade
60 mlBalsamic Vinegar
170 mlOlive Oil
1/2 tspSalt
1/2 tspBasil
1.2 tspOregano
1/2 tspParsley
2 clovesGarlic
For the kale and spinach
2 tbspOlive oil
2 tbspButter
2 clovesGarlic
225 gCurly Kale
225 gSpinach
1Lemon
Crumbly Goats Cheese

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Steps

1

To make the marinade stir balsamic vinegar, olive oil, salt, basil, oregano, parsley and garlic in a mixing bowl.
2

Rinse the chicken and pat dry, then place chicken in a shallow dish and pour vinegar and oil mixture over it. Cover and refrigerate while the chicken marinates for at least 1 hour.
3

To cook the spinach and kale heat the oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1-2 minutes.
4

Uncover the spinach mix and add in the zest of 1 lemon
5

Grill chicken until cooked through
6

Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.