Grilled Chicken with Spinach and Mozzarella

Tender chicken topped with sautéed spinach, roasted red peppers, and melted mozzarella for a simple, flavorful dinner that comes together quickly.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Servings 6 SERVINGS

1 pound boneless skinless chicken breasts, sliced lengthwise into 6 thin cutlets
Kosher salt and black pepper to taste
1 teaspoon olive oil
2 1/2 ounces fresh spinach about half of a 5-ounce bag
4 ounces part-skim mozzarella divided
1 cup jarred roasted red peppers packed in water drained and sliced into strips
Olive oil spray

Prepare the Chicken: Preheat the oven to 400°F. Season the chicken on both sides with salt and black pepper. Lightly coat a grill pan or skillet with olive oil spray and cook the chicken over medium-high heat for 2–3 minutes per side, or until cooked through and the internal temperature reaches 165°F.
Cook the Spinach: Heat the olive oil in a skillet over medium heat. Add the spinach, season lightly with salt and pepper, and cook for 2–3 minutes, or until wilted.
Assemble: Transfer the cooked chicken to a baking sheet. Divide the spinach evenly among the 6 pieces of chicken, then top each piece with mozzarella and roasted red pepper strips.
Melt the Cheese: Bake for about 3 minutes, or until the mozzarella is melted. Serve warm.

For meal prep, cook the chicken and spinach ahead of time and assemble with the mozzarella and roasted peppers just before reheating.