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Ingredients for Marinated grilled chicken with sauteed kale and spinach:

1. Provide 700 g for thin sliced Chicken Breasts
2. Give for For the marinade
3. Need 60 ml for Balsamic Vinegar
4. Get 170 ml for Olive Oil
5. You need 1/2 tsp for Salt
6. Provide 1/2 tsp of Basil
7. Give 1.2 tsp for Oregano
8. Need 1/2 tsp Parsley
9. Take 2 cloves for Garlic
10. Get for For the kale and spinach
11. Get 2 tbsp for Olive oil
12. Give 2 tbsp - Butter
13. Need 2 cloves Garlic
14. Require 225 g Curly Kale
15. Take 225 g of Spinach
16. Take 1 of Lemon
17. Need - Crumbly Goats Cheese

But…one does tend to run out of culinary inspiration after a while. Before that happens, we thought we'd share a few. This Thai Grilled Chicken is a classic example of staying on the authentic side of the "line". Even throughout Thailand, there are so many variations of Gai Yang.

Marinated grilled chicken with sauteed kale and spinach step by step:

1. To make the marinade stir balsamic vinegar, olive oil, salt, basil, oregano, parsley and garlic in a mixing bowl.
2. Rinse the chicken and pat dry, then place chicken in a shallow dish and pour vinegar and oil mixture over it. Cover and refrigerate while the chicken marinates for at least 1 hour.
3. To cook the spinach and kale heat the oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1-2 minutes.
4. Uncover the spinach mix and add in the zest of 1 lemon
5. Grill chicken until cooked through
6. Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.

Different from region to region, restaurants to street food vendors to home style versions. But there are two key ingredients that make. Sautéed Spinach and Garlic is a simple Italian-style side dish that's healthy and totally delicious. It can be made with fresh or frozen spinach plus olive oil and Spinach is one of the worlds healthiest foods. In this easy recipe, grilled chicken is combined with pasta and spinach.

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