This is a rare What I Ate Wednesday post, because it really is about what I ate Wednesday–last Wednesday anyway! After a string of late nights at work that left me scrounging for dinner at 8:00 or 9:00 pm, I decided to leave work early on Wednesday to make sure that I was home in time to fix dinner. I know that I had chicken to cook, but I wasn’t sure what to do with it.
I had just seen Kim’s post with her delicious Chicken Spinach Bake, and while I knew I didn’t have the fresh ingredients to make her recipe, I thought I might have enough similar ingredients on hand to make a decent variation. It turned out good enough for my husband to go back for seconds, so it’s a clear winner in my house! (Please see the full recipe below.)
Mediterranean Chicken Spinach Bake
By March 26, 2014Published:
- Yield: 4-6 Servings
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
This is a rare What I Ate Wednesday post, because it really is about what I ate Wednesday--last Wednesday anyway! After a string of …
- 1/2 bag frozen spinach (chopped), thawed
- 1 28 oz can diced tomatoes, drained
- 1 lb boneless chicken breast, diced
- 7 kalmata olives, diced
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Penzeys Tsardust spice blend
- 1 oz goat cheese, crumbled
- Preheat over to 375F.
- Spread spinach in bottom of 9X9 baking dish.
- Drain tomatoes, reserving 1/2 cup of liquid. Distribute tomatoes evenly over spinach.
- Sprinkle Italian seasoning evenly over tomatoes.
- Prepare diced chicken breast and distribute evenly over tomatoes. Sprinkle with salt and pepper to taste.
- Stir Penzeys Tsardust spice mix into reserved liquid from tomatoes, and pour over dish.
- Dice several Kalamata olives (to taste) and sprinkle evenly over dish.
- Cover tightly with foil and bake at 350F for 30 minutes, or until chicken is thoroughly cooked,
- Remove foil, sprinkle crumbled goat cheese over dish, and return to oven for 10 minutes.