Balsamic Chicken and Peppers

Chicken and peppers served with rice...what could be easier?

3 Tbl Olive Oil
6 Cloves Garlic, Minced
2 Boneless, Skinless Chicken Breasts
Salt and Pepper to Taste
1 Each Green, Red, Orange and Yellow Bell Pepper, Cut Into Strips
1 Bag Baby Spinach
Balsamic Glaze
Cooked Rice (optional)

Salt and pepper the chicken, set aside.

Heat 2 Tbl oil in a large skillet over medium heat.  Add 4 of the garlic cloves and stir until fragrant.  Add the chicken and brown them until golden and no longer pink.  Remove to a platter and cover to keep warm.

Add remaining olive oil and garlic, scrape up browned bits and add the peppers to the pan.  Cook until brightly colored and softened.  Toss in the spinach and cook until just wilted.

Plate the rice (if using), then vegetables, put the chicken on top.  Drizzle with Balsamic glaze.