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Asian Grilled Chicken Over Wilted Spinach

Active Time: 30 minutes • Total Time: 40 minutes • Serves: 4


2 medium garlic cloves, finely chopped
1/4 cup less-sodium soy sauce
1 tablespoon Schnucks honey
1 pound Schnucks Natural thin sliced boneless, skinless chicken breast fillets (6 fillets)
1 tablespoon white sesame seeds
1 small lemon
1 tablespoon pure sesame oil
1 tablespoon grated peeled fresh ginger or refrigerated Gourmet Garden™ ginger spice blend
1 package (5 ounces) sliced shiitake mushrooms
1-1/2 cups shredded carrots (about 4 ounces)
1 package (9 to 10 ounces) fresh spinach
1/4 teaspoon salt

1. Prepare outdoor grill for direct grilling over medium heat. In small bowl, stir garlic, soy sauce and honey until combined. Place chicken in large zip-tight plastic bag; pour soy sauce mixture over chicken. Seal bag, pressing out excess air; refrigerate 15 minutes.

2. Meanwhile, in nonstick 12-inch skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until golden, stirring frequently. Transfer to plate to cool completely. From lemon, squeeze juice, about 2 tablespoons.

3. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. Cook 6 to 7 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer chicken to cutting board; cover loosely with foil to keep warm.

4. Meanwhile, in same 12-inch skillet, heat oil over medium-high heat. Add ginger and cook 30 seconds, stirring. Add mushrooms and carrots and cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add spinach and salt and cook 2 to 3 minutes, tossing constantly to wilt; stir in lemon juice. Slice chicken. Evenly divide spinach mixture between each of 4 dinner plates; top with chicken and sprinkle with sesame seeds to serve.


Each serving: about 201 calories, 6 g total fat (1 g saturated),
52 mg cholesterol, 616 mg sodium, 13 g carbohydrate,
3 g fiber, 24 g protein