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Add a photoServings: 4
Ingredients
- 2 x Chicken breasts, 8 ounces each
- 8 ounce Spinach
- 4 x Cloves roasted garlic
- 1 x Green pepper, roasted and cut into slices
- 1 x Red pepper, roasted and cut into slices
- 2 x Strips red and green peppers, sliced into a julienne, for garnish Lemon wedge
Directions
- Grill chicken breasts in a grill pan for a few min on each side.
- Prepare roasted garlic pepper sauce by
- Place spinach in a strainer and dip in boiling water for approximately 5 seconds. Remove spinach from water and drain thoroughly by pushing the spinach against the strainer using the
- back of the tongs. Place the steamed spinach around the outer portion of the plates.
- Place the grilled chicken breasts in the center of the plates. Pour the garlic pepper sauce on the chicken breasts only. Top the sauce with 2 bell pepper strips arranged in an "x" configuration.
- Place the lemon wedge leaning against the chicken breast.
- Grill
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 61 | 43% |
| Total Fat 6.81g | 9% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 79mg | 3% |
| Potassium 481mg | 14% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.79g | 1% |
| Protein 16.16g | 26% |
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