Macaroni Grill’s Chicken Portabello

4 boneless, skinless chicken breasts
8 oz portabello mushrooms
2 oz smoked mozzarella cheese (1 point per serving)
1 TBS olive oil
2 cloves garlic, chopped
1 red bell pepper, diced
1 c chicken broth or chicken stock
8 oz spinach, chopped
4 servings of Israeli couscous or ww orzo, cooked
Sea salt and pepper to taste

Place breasts, skin side down, onto a heated grill and cook halfway. Turn breasts over and arrange mushrooms on top of breasts. Cover the topped breast with a pie tin or small cookie sheet. This will heat the mushrooms.

In a hot saute pan, place the oil, garlic, peppers, salt and pepper. Saute until garlic begins to brown. Add couscous/orzo and chicken broth/stock, and saute for one minute, stirring to prevent sticking. Add spinach and toss until spinach begins to wilt. Place smoked mozzarella slices over mushrooms/breasts.

Plate spinach/orzo. Place cooked breast on top of spinach/orzo.

Serves 4

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