Chicken with Spinach, Mozzarella and Roasted Red Peppers

Easy peasy lemon squeezy.  I did mine on the stove top instead of on the grill, making it a one-pan, one-method dish.

Also, I bought a beautiful jar of virgin unrefined coconut oil that I'm going to start cooking with, just to see what all the hype is about.  So far so good.

Chicken with Spinach, Mozzarella and Roasted Red Peppers
Adapted from this recipe.

Ingredients:

• 1 tablespoon coconut oil
• 4 chicken breast cutlets
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• a large handful of frozen spinach, thawed and squeezed dry
• 4 tablespoons shredded part-skim mozzarella
• roasted red pepper strips

Directions:

• Melt coconut oil in a large skillet over medium heat.
• Season both sides of each chicken cutlet with TSSS and TSGG.  Sauté them on both sides until just cooked through.
• Divide the spinach on top of the cutlets, followed by the cheese and red pepper strips.  Cover the skillet and turn off the heat.  Let sit for a few minutes until the cheese is melted and spinach and red peppers are warmed.