The Pioneer Woman Tasty Kitchen
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Roasted Chicken Breasts with Spinach and Mozzarella

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Level: Easy

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Description

Delicious chicken breasts baked in the oven with spinach and mozzarella.

Ingredients

  • 1 whole Boneless, Skinless Chicken Breast, Cut Into Four 4-0z Sized Pieces
  • 1 teaspoon Garlic Powder, Divided
  • ½ teaspoons Basil, Ground
  • ¼ cups Chicken Broth Or More, As Needed
  • 1 cup Quinoa
  • 1 teaspoon Olive Oil
  • 2 cups Spinach
  • ½ cups Mozzarella Cheese, Shredded
  • ½ whole Red Pepper, Cored, Seeds Removed, Then Sliced Into Strips

Preparation

Preheat oven to 400 F.

Cut the chicken breast into four 4-once sized pieces and season with 1/2 teaspoon of garlic powder and the basil. Set aside.

Lightly coat a skillet with cooking spray and heat over medium-high heat. Once the spray is sizzling, pour in the broth and place chicken into the skillet. Cook chicken until no longer pink, about 8-10 minutes per side. Be careful not to overcook or you’ll have dry chicken.

Meanwhile, cook quinoa in a small pot according to package directions.

Heat a pan on medium heat. Add oil, the remaining teaspoon of garlic powder (and other spices if desired for seasoning) and the spinach. Cook a few minutes until spinach is heated through and wilted.

When chicken is done, remove it from the skillet and place on a baking sheet (you may want to line the tray with parchment paper to have an easy clean-up). Divide spinach evenly between the 4 pieces, placing it on top of each piece of chicken. Distribute shredded mozzarella on top of the spinach, then add slices of roasted pepper. Bake chicken until tops are melted, about 6-8 minutes.

Once quinoa is done, remove it from heat and fluff if. Allow it to sit for a few minutes. Distribute quinoa evenly among 4 plates. Once chicken is removed from the oven, place on top of the quinoa and serve.

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