1. Start by placing your chicken breasts in a plastic bag, to the chicken breasts, add ¼ cup of balsamic vinegar, 3 tablespoons of extra virgin olive oil, 2 tablespoons of brown sugar, Italian season, 3 cloves of minced garlic, some kosher salt and black pepper.
2. Secure the bag with the zipper and mix everything to properly coat the chicken breasts, place in the refrigerator for about 20 minutes
3. In another pot, add 2 tablespoons of extra virgin olive oil, and 2 cloves of minced garlic, and allow to heat up.
4. Add your spinach to the pot, and continue stirring under the heat until it cooks properly.
5. Squeeze in half a lemon, some pepper, 1 tablespoon of butter, and just a little bit of salt, and continue to stir
6. In another pot, add 2 tablespoons of butter, 2 cups of water, 1 teaspoon of brown sugar, and 2 teaspoons of olive oil, and bring to a boil.
7. When the liquid is at a boil, add in your rice and continue to cook on low heat for 25 minutes.
8. At this point, take out your chicken from the refrigerator and allow it to defrost, also add some olive oil to your chicken breasts to prevent sticking.
9. Place the chicken breasts on the grill and cook for 6 minutes on one side, flip over and repeat the same thing for the other side.
10. Repeat the same process for the rest of the chicken breasts you have
11. Transfer everything to a serving dish, and enjoy.

This delicious grilled chicken recipe is quick and easy to make, and it is made faster using the George Foreman’s Grill, do make sure you try this out at home. If you would like to see other recipe ideas, kindly check out this video recipe.