Grilled Chicken with Brie and Baby Spinach Salad

Name: Grilled Chicken with Brie and Baby Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 boneless skinless chicken breast halves, about 5 ounces each; Salt and freshly ground black pepper; Salt-free garlic and herb seasoning; 4 to 8 slices Brie cheese, about 1/2-inch thick; 1 tablespoon olive oil; 2 shallots, chopped; 2 tablespoons vinegar; 2 tablespoons honey; 4 cups fresh baby spinach leaves; 4 slices bacon, cooked

Servings: persons

Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
4 to 8 slices Brie cheese, about 1/2-inch thick
1 tablespoon olive oil
2 shallots, chopped
2 tablespoons vinegar
2 tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked

1
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
2
Season both sides of chicken with salt, black pepper, and garlic and herb seasoning.
3
Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through.
4
Remove from heat.
5
Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
6
Meanwhile, heat a small skillet over medium heat.
7
Add olive oil and chopped shallots to the pan and saute.
8
In a small bowl, combine the vinegar, honey and salt and pepper, to taste.
9
Add the mixture to the skillet and stir to combine.
10
Pour the warm vinaigrette over the spinach and toss to coat.
11
Crumble the bacon strips over the dressed salad.
12
Transfer chicken to a serving plate or plate with spinach salad.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 4 boneless skinless chicken breast halves, about 5 ounces each, Salt and freshly ground black pepper, Salt-free garlic and herb seasoning, and more.

Yes, Grilled Chicken with Brie and Baby Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!