Grill up some chicken and toss it on a bed of wilted spinach for a new meal to add to your list of family favorites!
Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk together garlic, soy sauce and honey. Place chicken in large zip-top plastic bag; pour soy sauce mixture over chicken. Seal bag and refrigerate 15 minutes to marinate.
Meanwhile, in small nonstick skillet, toast sesame seeds over medium-low heat 3 minutes or until golden brown, stirring frequently; transfer to plate.
Remove chicken from marinade; discard marinade. Place chicken on hot grill rack and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to plate; keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium- high heat. Add ginger and cook 1 minute, stirring frequently. Add mushrooms and carrots and cook 4 minutes, stirring occasionally. Add spinach and cook, covered, 2 minutes. Stir in lemon juice.
To serve, evenly divide spinach mixture over each of 4 dinner plates. Slice chicken and place over spinach mixture; sprinkle with sesame seeds.
Approximate nutritional values per serving:
259 Calories, 9g Fat (2g Saturated), 72mg Cholesterol, 559mg Sodium, 15g Carbohydrates, 4g Fiber, 28g Protein