Marinated Chicken & Mushrooms with Wilted Spinach

Try this one, even if it sounds strange to you—it is DIVINE.

Marinade:
1-2 Tbs. canola oil
1 tbs vinegar (can use cider or balsamic vinegar)
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
1/2 tsp cayenne
1/4 tsp salt
pepper to taste

4 chicken breasts, pounded flat
1 tbs canola oil
green onion (can use red), minced
1 garlic clove, minced
1 lb mushrooms, sliced
1 10-oz bag baby spinach

1. Marinate chicken for at least an hour—preferably all day.
2. Grill.
3. Heat a little canola oil & saute onion, garlic & mushrooms. (can use just a splash of balsamic vinegar to saute in; gives a little flavor.)
4. After about a minute, throw spinach on top of onion & mushrooms. Cover & take off heat. Let steam for 2-3 minutes—just until wilted.
5. Cut chicken into strips and arrange on plate atop a bed of spinach.

** The spinach will be permeated with a bit bals. vinegar & be very flavorful.
**Any leftover spinach mixture can be used the next day as a baked potato topping—this is SO GOOD!
**Totally fat-free and soooo healthy.