The IN color this season? Spinach…

We use our BBQ year round, yes even living in Saskatchewan where the temperature can plummet to -50 with the windchill in the winter months!  We don’t BBQ on those days of course, but I do love a great grilled steak in January to remind me that warmer temperatures are inevitable and soon we’ll be sitting on the deck outside.

I am loving the BBQ Recipes at Life Made Delicious – they all feature vibrant colors that summer’s all about!  Looking at the photos of these dishes reminded me of one of my favorite recipes that is full of color (and flavor!)  Though not made on the BBQ, the side dish to go with this recipe (baked potatoes, grilled veggies, etc.) can be prepared on the grill.  We make this one year round but the colors and flavor definitely say Summer!

Ingredients:
1/2 red pepper, diced
1/4 red onion, diced
1 cup spinach, shredded
shredded cheese (I use an Italian mixture but mozzarella or parmesan both work on their own too)

Seasonings:
Use your favorite seasonings – I use Garlic Plus, Epicure Louisiana Hot & Spicy, seasoning salt and pepper added to the mixture and then tossed with about a teaspoon of olive oil.

Instructions:
Slice chicken breast in half to make 2 thinner strips.
Cover with wax paper and pound out to flatten.
Spoon filling into each breast, then roll up. I use a toothpick to keep everything rolled up nicely.
Place in a shallow baking dish with enough water to cover the bottom.
Add a few teaspoons of butter (this is used later to baste as it’s baking).

Cook uncovered at 350 degrees for 45 minutes, basting as you like!

We usually serve this with rice but it’s also good with mashed potatoes in the winter or baked potatoes and veggies on the grill in the summer.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.