Bachelor Cooking : Grilled Chiken on Spinach

This dish is easy to cook. Only takes about 5-7 minutes to cook. The taste is nothing spectacular, but easy to plate, and looks decently well for showing that special someone you care.



Ingredients:

• 1 chicken thigh
• 2 handfuls of baby spinach
• 2 spoonful of Trader Joes Papaya Salsa
  
• 1/4 cup of frozen mixed veggies (carrot, peas, string bean, corn)
• 1 boil-in-a-bag rice
• salt (or a seasoning salt for chicken)
  

Directions:

1. Rice: Boil a pot of water and follow the directions on the boil-in-a-bag rice. This will take longest to cook, but you don't need to watch over it, and can start working on the rest of the items once you get this started. Just toss the bag into boiling water and set a timer as directed on the instructions.
2. Chicken: Warm up the George Forman(tm) grill (3-4 min. if your grill doesn't have a warm-up timer). Place chicken thigh in the grill for 4 minutes.
3. Spinach: Place 2 handfuls of baby spinach into a bowl, cover and microwave on High for 1 minute. Then stir the spinach so they cook evenly, and microwave for another 30 seconds. Give it a minute to cool, then use a paper towel and press firmly to suck the excess moisture out.
4. Veggies: Take you frozen veggies, and defrost it for 4 minutes in the microwave. Then microwave on high for 2 minutes.
   
5. Plating: On the bottom 1/2 of the plate, spread the spinach out into a shape that's larger than the chicken. It's OK if there's a hole in the middle, it'll be covered up by the chicken anyways. Sprinkle about 2 pinches of salt over the spinach. This will give both the spinach and the chicken flavoring. Place the grilled chicken over the bed of spinach, then top it with 2 spoonfuls of tropical papaya salsa for decoration. Plate the veggies and the rice in the remaining portion of the plate.
   

Enjoy.