Combine chicken, tomatoes, artichoke hearts, spinach and feta all on one sheet and bake!
Ingredients
1 tbsp
Extra virgin olive oil
1/2 whole lemon(s)
Lemon juice
(add the zest if you want it lemony)
1 tsp
Oregano, fresh
(or add dried)
1 clove(s)
Garlic
(or more to taste)
3 breast
Chicken breast, boneless, skinless
(split lengthwise in half)
2 cup
Baby spinach
(washed)
2 cup
Cherry Tomatoes
(use any tomato on hand, or 1 can (16 oz) tomatoes drained)
2 cup
Artichoke hearts, canned
(frozen or swap for onion or red peppers)
1/4 cup
Feta cheese
(or more to taste)
Instructions
Cut chicken breasts in half, lengthwise.
Season chicken with olive oil, lemon juice, salt, pepper, and crushed garlic or garlic powder. If using dried oregano, add in here, Set aside in fridge for 30 minutes, up to one day.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Place the chicken breasts on the sheet. Add spinach, tomatoes (drained), and artichokes onto a baking pan. Add fresh oregano here, if using, Mix.
Bake in the oven for 12 minutes, or until chicken is done, sprinkling with feta at the last 2 mins.
Cooking & Serving Ideas:
Serve with rice, quinoa, or orzo. Different grains may change the glycemic index. Hate tomatoes? Use any vegetables that you like: peppers, mushrooms, zucchini, kale, etc. Dairy-free? Omit the feta or use a dairy free cheese. A dairy free cream cheese, dropped on top when you pull the pan out of the oven, can add some creamy deliciousness.
