Grilled Chicken With Spinach, Artichoke, Mushrooms and Tomatoes

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
  • grill chicken on indirect heat closed grill medium heat until done.
  • sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
  • add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
  • just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
  • plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
  • serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!
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