This Italian chicken & spinach meal is easy to make and can be served with a variety of side dishes. This was one meal I made from a rotisserie chicken. The Rosemary Chicken Salad recipe came from the same chicken! And I made some chicken broth from it, so I made a chicken, rice & vegetable soup as well!
Ingredients:
2 cups tomato puree
2 chicken breasts
1 pinch salt
1 pinch pepper
2 tsp. Italian seasoning
3 cups spinach
1/4 cup fontina cheese, shredded
1/2 cup parmesan cheese, shredded
Directions:
Preheat oven to 350 degrees F
Spread half the tomato puree/sauce in the bottom of a large glass baking dish
Sprinkle chicken with salt, pepper, and Italian seasoning. Add to the baking dish
Top with spinach, remaining tomato puree/sauce, and cheeses.
Bake for 30-40 minutes until the chicken is no longer pink, and the cheese is melted. The internal temperature of the chicken should be 165 degrees.
Enjoy!
Serve with a side of chickpea pasta (gluten-free and added protein) or more veggies of your choice, such as a tossed salad, broccoli, asparagus or others.
Modifications: If you use the chicken breasts for a rotisserie chicken, which is already baked, cooking time will be reduced. The amount of cheese can be reduced to your liking.
Note: this is not dairy-free.
Recipe was modified from Everyday EatLove provided by EatLove Membership.
⬇️ Download the recipe here ⬇️