Grilled Chicken with SHOYU KOJI

Ingredients

2 pieces (600g/1 1/3 lb) Chicken breast
6 tbsp SHOYU KOJI
1 tbsp Olive oil
1 tbsp Butter
4 oz (110g) Spinach (chopped)

Nutrition Facts

Calories・68kcalCarbohydrates・6gProtein・4gFat・4gSaturated Fat・1gPolyunsaturated Fat・0.4gMonounsaturated Fat・3gTrans Fat・0.01gCholesterol・0.3mgSodium・1563mgPotassium・219mgFiber・1gSugar・2gVitamin A・2658IUVitamin C・8mgCalcium・41mgIron・2mg

Instructions

Pierce the chicken with a fork to allow the marinade to absorb.
In a bowl, combine the chicken and SHOYU KOJI. Massage well and marinate for 1 hour.
Heat olive oil in a frying pan, add the chicken with the SHOYU KOJI marinade, and cook over low heat until the meat is fully cooked without burning.
In a separate pan, melt butter and sauté the chopped spinach until tender.
Slice the cooked chicken, plate it, drizzle with the remaining sauce from the pan, and serve with the sautéed spinach.