When you team prepared pesto sauce with chicken strips, colorful peppers and fresh spinach, it's a perfect match for lunch or a light dinner.

3 medium-sized bell peppers (1 each red, yellow and green), cut into thin strips
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup prepared pesto sauce
1/2 cup mayonnaise
1 (10-ounce) package fresh spinach, trimmed and torn into bite-sized pieces

In a medium bowl, toss bell pepper strips with 1 tablespoon oil; coat well.
Preheat a large grill pan or skillet over medium heat. Add peppers and grill 4 to 5 minutes, or until crisp-tender and just starting to brown, turning occasionally.
Meanwhile, in the same bowl, toss chicken strips with remaining 1 tablespoon oil, the salt, and black pepper. Remove bell peppers from pan and set aside.
Grill chicken 3 to 4 minutes per side, or until no pink remains.
In a large bowl, combine pesto sauce and mayonnaise; mix well. Add spinach and toss to coat. Place on serving platter and top with grilled peppers and chicken. Serve immediately.