Mushroom and Spinach Smothered Chicken

Mushroom Spinach Smothered Chicken


  • 2 cups of organic baby spinach
  • 1 1/2 cups of sliced mushrooms
  • 1/2 onion - sliced
  • 1/2 tsp Montreal Chicken spice McCormick
  • 2 slices of provolone cheese
  • 2 boneless chicken breasts (if thick slice in half to cook quicker)


  • Plug in George Foreman grill to heat up.
  • Grill the mushrooms, onions, and baby spinach until tender. Then cover or place in closed container to keep warm.
  • Sprinkle chicken with Montreal Chicken spice, place on the George Foreman grill and close. Cook for about 5-6 minutes until internal temp is 170 degrees.
  • Add a slice of cheese to the top of chicken, close top for a few seconds to allow cheese to melt.
  • Serve chicken topped with mushroom, spinach, & onion mixture.’