This easy recipe is great for meal prepping and is especially yummy for people who love the infamous spinach artichoke
dip! It’s a great way to get the nutritional benefits of multiple vegetables including fiber, vitamins, minerals, and
phytonutrients. This recipe came from Lisa Bryan’s website Downshiftology.com where you can find other great meal
prepping recipes and if you’ve ever wanted to try your hand at making your own mayonnaise she’s got a great One Minute
Mayo recipe!
Spinach Artichoke Chicken Bake
Ingredients:
- 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
- 1 red bell pepper finely chopped
- ½ medium yellow onion finely chopped
- 2 (13.5-ounce) cans quartered artichoke hearts drained and excess liquid gently squeezed out
- 2 cups (lightly packed) baby spinach roughly chopped
- ½ cup freshly grated parmesan (optional)
- ½ cup mayonnaise
- 4 garlic cloves minced
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.
- Dice the veggies. Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.
- Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
- Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.
- Bake. Place the mixture into a 9x13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.
Note: Because liquid will accumulate in the bottom of the pan this dish is especially delicious served over mashed sweet potatoes, cooked brown rice, quinoa and/or lentils or other legumes.
Christina Krisciunas
Registered Dietitian
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