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