Greek Chicken Bake

Greek Chicken Bake

1 -14oz jar marinated, quartered artichoke hearts (Trader Joe’s grilled artichokes are especially tasty)
½ cup frozen chopped spinach
1-2 pounds boneless, skinless chicken breasts or thighs
½ cup diced red pepper
2oz crumbled feta
½ teaspoon fresh ground pepper
1 tablespoon extra virgin olive oil

Preheat oven to 400 degrees (unless you are making this later in the day).

Pour the entire contents of the jarred artichoke hearts into a 9x9 or 9x13 baking dish. Add the chopped spinach and stir slightly to mix.

Add the chicken and flip them once or twice so the marinade from the artichoke hearts coats every side. Add the red pepper.

(Can proceed with cooking immediately or return to the fridge for later).

If cooking immediately, sprinkle the feta and black pepper on top, and drizzle with the extra virgin olive oil.

Bake, covered for 20 minutes, then uncover and bake an additional 10 minutes or until the thickest cut of chicken is no longer pink inside.

Serve over rice, pasta, cauliflower rice, or with bread.

Serves 4-6.