April 3, 2014 by Heather
I thought I’d share a recipe that we have for dinner a lot in the spring and summer months. Sometimes twice a week. Not sure how we came up with it exactly… it was probably born out of “Hmm, we have this this and this in the fridge.” It’s kind of the summer version of the whole roasted chicken recipe I posted a while back. What can I say, I like my chicken with lots of rosemary.
You start off with really good grilled chicken and those little sweet peppers you can sometimes find in a bag at the grocery store. You rub the chicken down with some herb-y goodness and grill it along with the peppers. Then slice it all up and pile on top of a plate of baby spinach. Add some goat cheese and – the weird part – no dressing! The chicken and peppers are juicy enough that you really don’t need it (we’ve never used any), but if you did want dressing I think a balsamic vinaigrette would be tasty.
The last time I made it, I grilled an extra brrreast for Parker to have during lunches this week. The kid loves him some grilled chicken.
Herb Chicken & Spinach Salad
sea salt & pepper
rosemary, thyme, & poultry seasoning
2 chicken breasts, patted dry
8-10 small peppers, or a couple big ones
crumbled goat cheese
Combine enough olive oil and seasonings in a shallow dish to make a paste/rub. Add the chicken breasts and smear the rub all over every nook and cranny. Cover and refrigerate – can be used immediately or done ahead of time. When ready, grill chicken over medium high heat for 8-10 minutes per side. Once the chicken is on the grill, add the peppers so that they are perpendicular to the grates (don’t want them to fall through!). Rotate the peppers as you see them getting charred.
When everything is finished grilling (chicken cooked through and peppers soft & charred), remove it all and slice into small pieces. Load up two plates with some baby spinach, divide the chicken & peppers between them, and top with goat cheese.