Easy Pesto Spinach Artichoke Chicken Bake

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts

• Produce

  • 1 can Artichoke hearts
  • 2 Roma tomatoes
  • 1 cup Spinach, fresh leaves

• Condiments

  • 6 tbsp Pesto, prepared

Found on thepinningmama.com

Ingredients

• 3-4 Chicken Breasts
• 6-8 Tbsp prepared pesto
• 1 cup fresh spinach leaves
• 2 roma tomatoes, roughly chopped
• 1 can marinated artichoke hearts, drained and quartered
• 6 oz mozzarella or Italian blend cheese.

Directions

• Preheat the oven to 375F
• Place chicken flat in the bottom of a baking dish.
• Spread 1-2 tbsp pesto on each chicken breast (the more you like pesto the more you use! I just eyeball it!)
• Layer on spinach, artichokes and tomatoes.
• Cover top with cheese.
• Bake on lower middle rack for 30-45 minutes or until the chicken is cooled through and the juices run clear.
• Serve over rice or sauteed spinach.