Grilled Greek Chicken served with Rosemary Spinach and Quinoa with Brown Rice

This is an extremely easy weeknight dinner. Marinade time is about 30 minutes or so. You can either grill the chicken outdoors or in a grill pan indoors. Rosemary, garlic, and lemon pair well with chicken. You can use either boneless skinless chicken breasts or thighs. I had thighs in the freezer and they were moist and flavorful in this dish.

You can serve this dish with either roasted potatoes and a salad. I'm cutting down on carbs this week, so for tonight's meal, I sauteed spinach and made quinoa with brown rice.

Here's the marinade:

1/2 t. salt

1/2 t. black pepper

1 t. Greek seasoning

1/2 t. dried thyme

1/4 t. cayenne pepper

1 T. minced garlic

Juice of one large lemon

3 T. Rosemary Olive Oil

1 T. red wine vinegar

Whisk together all ingredients in a small mixing bowl. Place four boneless skinless chicken breasts or thighs (about 1 - 1 1/2 lbs.) in a large Ziploc bag. Pour the marinade in, seal securely and turn the bag over a few times to make sure chicken is evenly coated. Let chicken marinate for 30 minutes - 2 hours.

Preheat an outdoor grill to medium high heat. Spray the grates with nonstick cooking spray. Place the chicken on the grill and discard any leftover marinade Cook the chicken for 5 - 7 minutes per side or until internal temperature reaches 165 degrees F.

Remove from grill and let rest for a few minutes.

To make the spinach:

Remove stems from a large bag of baby spinach. Heat 2 T. Rosemary Olive Oil over medium high heat in a large skillet. Add 1 T. minced garlic. Let garlic cook for a minute or so stirring frequently. Add baby spinach a few handfuls at a time, adding more as it begins to wilt. Continue adding spinach until it has cooked down. Sprinkle with 1 - 2 t. Greek seasoning. Right before serving, add the juice of 1/2 lemon. Stir to combine.