Chicken Marinade
4 boneless chicken breasts
2 tablespoons of white wine
1/4 cup of olive oil
2 tablespoons of Worcestershire sauce
2 teaspoons of garlic powder of salt
1/8 teaspoon black pepper

Spinach
2 Bags of Fresh Baby Spinach Leaves
3 Garlic cloves
2 Table Spoons of Olive Oil
½ Cup of Shredded Carrots

Chicken

Mix all the marinade ingredients in a dish or resealable plastic bag.

Add chicken.

Leave in refrigerator for 2 hours.

Pre-heat grill on high.

Place chicken on grill and leave on high until chicken is slightly browned to seal in juices.

Turn grill down to medium heat and slow cook until done.

Spinach

Dice up garlic cloves into a large wok or frying pan.

Add spinach.

Cook on medium heat for 45 seconds while stirring.

Add the shredded carrots.

Then add the rest of the ingredients and cook until wilted.

Arrange the spinach mixture on top of chicken breasts.

Serves 4.