Spinach Artichoke Chicken Bake

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

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.

Stir

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.

Nutrition

• Calories: 374 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 14 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 112 mg
• Sodium: 1134 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 36 g