We are sharing a quick and healthy recipe to help you and your family get over the hump of this week. It’s a chicken bake with an excessive use of fresh herbs from the garden and dried herbs from the pantry. The herbs combined with the chicken, tomatoes, and greens send this dish out of this world.
It’s so unbelievably easy to prepare, you barely have to even do any work.
With this recipe, I usually assemble before I leave for the gym and when I’m on my way home I call and ask for someone to preheat the oven so that when I get home all I have to do is pop it in the oven and twiddle my fingers until it’s done… just kidding I don’t do that… maybe :).
Typically we use chicken, but this time I accidentally defrosted Talapia filets… it actually turned out just as delicious! Instead of ending by baking without the tinfoil for 25 minutes, I broiled the fish for 10-15 minutes.
This recipe is super versatile, next time I want to try it with yellow squash or zucchini.
Spinach and Tomato Baked Chicken
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients (serves 4)
- 10 ounce bag of baby spinach
- 1 bunch of kale
- 3 Tbsp chicken broth
- 7 boneless, skinless chicken tenderloins
- salt and pepper
- garlic powder
- onion powder
- Italian seasoning
- 1 medium diced tomato
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped
- Fresh parsley, chopped
Preheat oven to 360 degrees.
Place the spinach and kale in the bottom of a 9 x 13 glass baking pan. Drizzle over the chicken broth and sprinkle the top with salt, pepper, and Italian seasoning.
Arrange the chicken over the spinach and kale and season very well with the salt, pepper, garlic powder, onion powder and Italian seasoning.
Add the diced/cherry tomatoes, cilantro and parsley.
Take a piece of foil and loosely tent it over the top of the pan. Do not seal the edges of the foil to the pan. Bake for 15 minutes, remove the foil and continue to bake for another 20-25 minutes, or until the chicken is cooked through.