Easy & Tasty Dinner Recipe: Grilled Chicken Topped with Roasted Peppers, Spinach, & Mozzarella

Ciao dears,

As much as I love all things complicated (like macaroons, fancy cakes with pretty roses, elaborate pasta dishes with fancy sauces, etc.), sometimes it’s nice to cook something simple and delicious, yet not too simple or boring (no creepy canned/processed food…ha). I made this chicken dish one night for my family and boyfriend and they approved.

Exact measurements are not necessary for this, just make as much as you need or want, depending on how many people you are feeding. Enjoy!

Grilled Chicken Topped with Roasted Peppers, Spinach, & Mozzarella

Ingredients:

Bell Peppers (red, yellow, and/or orange)

Salt

Pepper

Extra Virgin Olive Oil

Garlic (optional)

Chicken Breast

Mozzarella Cheese

Spinach

Lemon (optional)

Oregano and other spices (optional/your choice)

Instructions:

1.) Roast your peppers. I chose red and yellow because it’s what I had, but yellow, or any combination of the three would work fine as well (red is sweeter/more flavorful, I think). Don’t buy premade roasted peppers…please. They taste so much better when you do it yourself. The ones that sit in the jar aren’t the same. It’s not that hard. Simply preheat your oven to about 400 degrees. Then, wash your peppers and place them on a sheet pan (cookie sheet/baking pan). You can line the pan with aluminum foil if u wish so it doesn’t burn and is easier to clean, but I didn’t and it still works just fine. Drizzle (or brush) the peppers with Extra Virgin Olive Oil (every Italian’s favorite ingredient

). Also sprinkle a bit of salt and pepper. You can also add a bit of chopped garlic if you wish. Cook the peppers for about 20 minutes, turn them over, then cook for about another 20 minutes. Your peppers are done when the skin is slightly blackened and very soft.

Before roasting

2.) Seed and peel your peppers. After the peppers have cooked, wait a few (20-30…go to step 3!) minutes so you don’t burn yourself. Cut the peppers in half vertically (top to bottom) and pull out the stem and seeds. Peel off the skin as well. Cut the peppers into thick strips. (If you make more peppers than you need for the chicken, or if you just wanted to make roasted peppers because they’re delicious on their own, store them in a glass jar/plastic container covered in olive oil and place them in the refrigerator.) (I forgot to take a picture after I roasted and peel them…I have one somewhere but can’t find it right now…sorry!)

3.) Grill the chicken. While your peppers are cooling, put a bit of olive oil into a grilling pan. When hot, place the chicken in the pan and cook until done (10-15 minutes), turning over every few minutes. Add a bit of salt and pepper, as well as any other seasonings you prefer (a bit of oregano, etc.).

4.) Sautee your spinach. (This step could be eliminated if you don’t like spinach…but it’s yummy and good for you…so you should! ha…) Wash your spinach. (Very important!) Heat some olive oil (ALWAYS extra virgin! for best taste and amazingness!) in a frying pan. Add spinach. Stir and cook for about 5 or so minutes, until spinach is wilted. Add a sprinkle of salt, pepper, and a bit of lemon juice.

5.) Put everything together, bake quickly, and enjoy! Place your grilled chicken on a sheet pan. Top it with some spinach, then roasted peppers, then a handful of mozzarella cheese. Place the pan in the oven at about 350 degrees for about 3 to 5 minutes, or just long enough for the cheese to melt. Serve on a plate and enjoy! You can of course serve it with a side of pasta, side salad, or whatever you choose, or just enjoy it alone.

Before baking: