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Ingredients:
6 chicken cutlets
1 lb. fresh spinach
1 cup cherry tomatoes (cut in half)
1 cup black olives (pits removed and sliced)
1 clove of garlic (chopped)
3 tbs. olive oil plus 2 tbs.
2 tbs. balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a Ziploc bag, add chicken cutlets, olive oil, balsamic vinegar, sea salt and black pepper. Let marinate in refrigerator for at least one hour.
2. Grill chicken cutlets on both sides until done. Keep warm.
3. In a large skillet, add 2 tbs. of olive oil. Add garlic. Let brown for a minute. Add tomatoes and spinach. Sprinkle a pinch of sea salt. Stir. Add cooked cutlets to the pan.
4. Cook for an additional 3 minutes. (heat through)
Serve hot.

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