1 pound organic boneless, skinless chicken breast
1 medium onion, sliced
6 cloves minced garlic
1 pound washed fresh spinach leaves
8 ounces sliced Baby Bella or white mushrooms
1 cup sun-dried tomatoes, thinly sliced
½ teaspoon sea salt
½ teaspoon pepper
1 cup organic chicken broth
¼ cup extra virgin olive oil
Preheat oven to 350 degrees
Sauté onions in olive oil until translucent. Add garlic and mushrooms. Sauté lightly - leaving veggies undercooked.
Salt and pepper each side of chicken pieces. Place onto baking dish that is lightly coated with oil.
Layer sautéed veggies on top of chicken pieces.
Add just enough chicken broth to cover the bottom of the dish about ½ inch deep.
Bake uncovered 350 degrees for about 45 minutes.
Add spinach leaves, spoon broth from bottom of dish and sprinkle over spinach.
Cover dish tightly with aluminum foil for the last 10-15 minutes or until chicken is fully cooked.
*Prepare quinoa as side dish. Use chicken broth instead of water to add flavor. Eat plain or season with oregano and salt.