Baked Chicken with Artichoke and Vegetable Medley (adapted from Diethood)
As is the common theme of the majority of my posts, this recipe is great because of all the ways you can modify it by using your own favorite veggies. I used yellow squash, mushrooms, red onion, spinach, and artichoke. Even the protein can be up to you. I did chicken thighs but you could do chicken breasts, drumsticks, even chicken breast strips. (Full ingredient list at the end of post.) I was also going to add chickpeas but frankly was doing two recipes at the same time and just forgot to add them. I may do it next time I make this but will DEFINITELY be making this again regardless. This is my favorite meal to date- it is seriously so good I cannot believe it’s good for you! I store mine in the fridge for lunch throughout the week and it’s as if letting it sit in the fridge made the dish even more flavorful. I’m ready for lunch tomorrow!
Preheat oven to 425.
Sear chicken thighs on a hot pan for about five minutes on each side, but do not cook completely. Remove chicken and set aside for now.
In the same pan without removing the juices from chicken, cook onions, mushrooms, and garlic for a few minutes. Everything will continue to cook in the oven so you do not need to cook as long as you may normally. Add squash, cook a few minutes more. Then add a handful of spinach, cover and let wilt, remove cover and stir to incorporate, add more spinach and repeat. I used a big enough pan I could just add the entire contents of the bag of spinach at once.
Add 1 cup of chicken broth and let come to a simmer. Remove from heat, and add chicken thighs on top.
Place the pan in the oven for about 15 minutes, or until the chicken reaches an internal temperature of 165.
If storing for the week, let cool for about 20 minutes before distributing into tupperware. If eating for dinner, go ahead and serve and enjoy! If cooking for dinner, a side of couscous or quinoa would be good. In fact, you could add some quinoa at the time you add the chicken broth, above, and let cook in the oven. I may have to try that.
4-6 pieces of chicken of your choice (I used thighs, one package from Winn Dixie)
1 bag of spinach
1 package of mushrooms
2 yellow squash
2 cans of artichoke hearts, quartered
1 red onion
2 cloves of garlic
1 C fat-free chicken or vegetable broth