Name: Grilled Chicken with Warm Spinach Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 4 cups fresh baby spinach; 1 tbsp olive oil, plus more for brushing; 1 tbsp fresh lemon juice; 1 garlic clove, minced; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/4 cup cherry tomatoes, halved; 1/4 cup crumbled feta cheese (optional, for added flavor and protein)

Grilled Chicken with Warm Spinach Salad

GlazedGrape1596

This Grilled Chicken with Warm Spinach Salad is crafted to keep things delicious, light, and diabetes-friendly, perfect for a warm Ohio evening. The chicken is seasoned early to ensure juicy, well-developed flavor, while a quick grill locks in moisture. The spinach salad gets a flavor boost from sautéed garlic, fresh lemon juice, and sweet cherry tomatoes, providing a bright, satisfying counterpoint to the savory chicken. A sprinkle of feta cheese adds creamy tang (or can be omitted for a lighter version). This balanced meal is rich in lean protein, packed with fiber, low in carbs, and full of vibrant color—ideal for weight management and steady blood sugar.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with salt and pepper at least 15 minutes before grilling to allow the seasoning to absorb.
Preheat grill or grill pan over medium-high heat. Brush chicken lightly with olive oil.
Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest 5 minutes before slicing.
While chicken rests, heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add spinach and toss just until wilted, about 1-2 minutes.
Remove skillet from heat. Add lemon juice and cherry tomatoes to spinach, tossing gently. Taste and adjust seasoning with salt and pepper as needed.
Divide warm spinach salad between plates. Slice grilled chicken and serve on top. Sprinkle with feta cheese if using.