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


No Responses Yet to “Macaroni Grill’s Chicken Portabello”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: