Mediterranean Chicken Bake

Mediterranean Chicken Bake

4 boneless, skinless chicken breasts

2 cups baby spinach

1 medium red onion

1 can diced tomatoes

1 can artichoke hearts

1 jar kalamata olives

1 cup olive oil

¼ cup crumbled feta cheese (or more!)

1 lemon

1 teaspoon kosher salt

1 teaspoon coarse ground black pepper

1 teaspoon smoked paprika

2 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

1. Preheat oven to 375 degrees.
2. Layer the bottom of a 9” x 9” casserole dish with baby spinach and sprinkle with 1/4 cup olive oil.
3. Place the chicken breast on top of the layer of spinach and sprinkle with another 1/4 cup olive oil.
4. Slice artichoke hearts in half, slice onions, drain tomatoes and olives. Mix in a bowl with 1/4 cup olive oil, herbs and spices and juice from 1/2 of the lemon.
5. Evenly distribute the mixture over top of the chicken, and top with the remaining 1/4cup olive oil.
6. Bake for 20 minutes.
7. Remove from oven and sprinkle feta evenly on the top of the dish.
8. Return to oven for another 40 minutes.
9. Let rest for 5-10 minutes before serving. Serve with a side of lemon rice or cool cucumber salad and a lemon wedge!