Baked Chicken with Spinach and Artichoke

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 9 oz boxes Artichoke hearts
  • 1 clove Garlic
  • 2 Shallots
  • 2 10 oz boxes Spinach

• Condiments

  • 1/2 cup Mayonnaise

• Oils & Vinegars

  • 1 Olive oil spray

• Dairy

  • 1/2 cup Greek yogurt
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese

Found on everydaydishes.com

Description

Directions

• Preheat oven to 375 degrees then coat a 9 x 13 baking dish with cooking spray.
• Place chicken into baking dish. Salt and pepper chicken and then bake for 15 minutes.
• Place defrosted spinach and artichokes into a colander and press very firmly to squeeze out as much liquid as possible. Transfer veggies to a cutting board, chop coarsely then add to a medium bowl.
• Add remaining ingredients to the bowl and stir to combine. Pour on top of chicken and bake 20–25 minutes.
• Let stand about 5 minutes before serving.