I love meals that come together quickly and have just a handful of ingredients. The other day on Master Chef one of the challenges was based around mushrooms which got me thinking, well shoot I haven’t used mushrooms in a while!

So while keeping “simple” in mind I decided on topping some grilled chicken. I love the meaty and earthy taste of a portobello mushroom and to go with that, some baby spinach and of course garlic. To finish off and to add a little creamy melty element, some delicious fresh mozzarella! On the side I served roasted fingerling potatoes and red onion.
{yes, there is chicken under that fabulous cheese}

Grilled Chicken with Portobello Mushrooms, Baby Spinach & Fresh Mozzarella 
serves 2-3

4 thin sliced chicken breasts
3 large portobello caps, thinly sliced
3 large handfuls of baby spinach
4 cloves garlic, sliced
8 thin slices of fresh mozzarella
olive oil
salt & pepper

For the potatoes:
1 1/2 lbs fingerling potatoes
1 small red onion, sliced
1 Tbsp dried oregano
1/4 cup water
salt & pepper

I’ll start with the potatoes because they take a while to cook. Preheat the oven to 375 degrees. Toss the potatoes, onion, oregano, water, a little olive oil, salt and pepper into a baking dish. Bake for about 45 minutes or until fork tender. If you want to speed things along, cut the potatoes in half rather then leaving whole.

In a saute pan, over medium low heat, add a drizzle of olive oil and the mushrooms. Cook for 5-6 minutes until most of the water is cooked out. Add in the garlic and the handfuls of baby spinach. Cook just until the spinach begins to wilt. Season with salt and pepper.

Grill the chicken a few minutes per side, don’t worry if not cooked through, we are going to finish off in the oven.

Place the chicken onto a lined baking sheet and top with the mushrooms and spinach. Top each piece with a couple slices of mozzarella.

   

Pop into the oven for about 6-8 minutes until the chicken is cooked through and the cheese is melted.

HAPPY EATS!!!!