Chicken, Spinach, Artichoke and Mushroom Bake

Chicken, Spinach, Artichoke and Mushroom Bake

Plated Chicken Spinach Artichoke Mushroom Bake

Serves 4-6

  • 2 lbs. boneless, skinless chicken breasts, cut into 1/2 cubes
  • 1 can 14 oz artichoke hearts, drained very well
  • 1 pint button mushrooms, sliced
  • 2 cups baby spinach leaves
  • 1 cup unsweetened coconut milk
  • 2 tsp garlic powder
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • salt and pepper to taste

Preheat over to 350 degrees. Layer cubed chicken in bottom of 9 x 13 glass baking dish, add 1 tsp garlic, salt and pepper to taste. Layer with spinach leaves, artichoke, mushrooms, garlic, salt, pepper, and coconut milk. Bake uncovered for 35-40 minutes or until chicken is cooked thoroughly. Serve immediately.

Nutritional Information: Total Calories 270, Total Fat 9g, Carbohydrates 10g, Sugars 2g, Dietary Fiber 6g, Protein 38g, Sodium 162mg, excellent source of phosphorous, selenium, vitamin B6, vitamin K, and niacin

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