Mediterranean Chicken Bake
/Spring is a fickle beast. Cool in the morning, warm in the afternoon, and cool again in the evening. Then the next day cool and windy and drizzly. And the next day bright blue skies and almost 70 degrees.
These cool spring days have me craving healthy veggie filled dinners but also something warm and comforting. This is the kind of dinner that fills that special category perfectly - especially when the chicken soaks up the flavor from sautéd and roasted artichokes, carrots, onions, sundried tomatoes, and spinach.
This dinner is hands down one of my favorites. The aroma that fills the house is so incredibly rich and fresh at the same time.
Rosemary and spices combined with the vegetables slowly browning in the pan is a just delicious.
Oh, that and it is silly easy to make - one pot and under 30 minutes.
It always surprises me that some of my favorite meals are the ones that are put together with the most ease.
When I made this the other night I was pretty much a walking zombie - Teddy had not slept through the night for almost a full 2 weeks thanks to a double ear infection and therefor neither had I. I almost threw in the towel and ordered dinner in, but decided against it. 25 minutes later (seriously!!) dinner was ready. Quicker than Thai take out, and a lot better for us, too :-)
One of the best things about this meal is that you can use whatever you have on hand and your family likes.
Do you like mushrooms, and yellow peppers, but not olives and carrots? Go ahead and substitute anything you want or have on hand. You can make this an Italian inspired dish with peppers and onions, or just use the veggies you have remaining at the end of the week. It's a great way to get use out of all the veggies in your fridge!
No matter what, ... a delicious and healthy meal, that the whole family loves, and is quick to make and leave minimal cleanup? Win, win, win, and WIN!
Servings/Cook Time
4 - 6 Servings / 25 minutes
Ingredients
- EVOO
- 2 - 4 chicken breasts depending on size - you can cut into "tenders" or leave as full breasts (Trader Joes frozen chicken has been obscenely large lately so 2 have been plenty)
- salt and fresh ground pepper, to taste
- rosemary and paprika, to taste
- 1 can (14-ounces) quartered artichokes, rinsed and drained
- 1 red onion, thinly sliced
- 1/2 - 1 C carrots, sliced
- 1/2 C olives or 2 -3 Tbsp capers
- 3(ish) Tbsp Trader Joes sundried tomatoes in olive oil
- 2 garlic cloves
- red pepper flakes, to taste (if desired)
- 1 bag (6 to 8 ounces) baby spinach
- 1 cup vegetable broth
- Good marinara sauce
- Pasta (we love Trader Joe's GF brown rice and quinoa pasta)
Directions
- Preheat oven to 425 standard oven or 400 convection.
- Heat olive oil to medium-high in a large nonstick pot that's safe for stovetop and oven (Like this Calphalon Dutch oven).
- Season chicken with salt and pepper, rosemary, paprika, and/or other spices you would like.
- Add to skillet and brown on both sides; about 5 minutes on each side.
- Remove from skillet and set it on the side, leaving oil in skillet.
- Turn heat to medium and add artichokes, onions, carrots and garlic, rosemary, and red pepper flakes to the skillet.
- Cook until vegetables are becoming tender, stirring occasionally,.
- Turn heat to low and add spinach and 1/2 C of broth, stirring occasionally.
- Continue to cook until spinach is wilted and all vegetables are mixed well.
- Remove from heat and add chicken to top of vegetables and aditional broth if dish appears dry.
- Place in the oven and bake for 10-18 minutes (depending on if using convection or standard cooking), or until chicken is thoroughly cooked.
- Heat marinara sauce and make pasta while meal is in oven
- Remove from oven - friendly remember that the pot is hot ... I may or may not forget this every time and reach for the pot once it is out of the oven
- Plate and ladle liquid and veggies over pasta, topping with chicken pieces, and adding marinara if desired.
- ENJOY!
