Spinach and Artichoke Chicken

Serves 6

Ingredients

6 boneless skinless chicken breasts, cut into thick strips

1 red pepper, chopped

2 cups baby spinach, roughly chopped

1/2 medium yellow onion, finely chopped

4 garlic cloves, minced

1 lemon, zested and juiced

1/2 cup grated parmesan cheese

1/2 cup mayonnaise

1 teaspoon dried oregano

1 teaspoon dried thyme

28 ounces artichoke hearts (2 - 14 oz. cans) , drained and quartered

1/2 cup parsley, chopped

1. Preheat oven to 400° F and lightly grease a 9x13-inch baking dish or sheet pan.

2. Season chicken with salt and pepper, if desired.

3. Prepare vegetables and lemon according to instructions.

4. In a large bowl, whisk together garlic, mayonnaise, cheese, oregano, thyme, lemon zest and juice, salt, and pepper.

5. Stir in the chopped spinach, artichoke hearts, red bell pepper, and onion until fully coated.

6. Spread the seasoned chicken strips in the prepared baking dish and spoon the creamy vegetable mixture evenly over the chicken, making sure it's well coated.

7. Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F) and the top is golden and bubbling.

8.Top with parsley and serve warm.

Notes

For an added protein boost, replace mayonnaise with low-fat cottage cheese. The dish will be a bit tangy.