6 ingredients · 35 minutes · 2 servings

Instructions

1. Preheat your oven to 350ºF (177º) and line a baking dish with parchment. Place the chicken in the center of the dish.
2. Place the garlic, kalamata olives, sun dried tomatoes, and olive oil into a small blender or food processor. Process until mostly smooth.
3. Spoon the sun-dried tomato mixture over the chicken breasts and bake for 30 minutes, or until the chicken is cooked through.
4. In the last 10 minutes of cooking, place spinach in a large skillet with 1 to 2 tablespoons of water. Steam over medium heat until wilted.
5. To serve, divide the chicken and spinach between places. Enjoy!

Ingredients

• 1 Garlic (clove, peeled)
• 101 grams Pitted Kalamata Olives
• 27 grams Sun Dried Tomatoes (oil packed or rehydrated)
• 59 milliliters Extra Virgin Olive Oil
• 227 grams Chicken Breast
• 120 grams Baby Spinach

Nutrition ( Amount per serving )

Calories	484	Calcium	127mg
Fat	36g	Iron	7mg
Carbs	13g	Vitamin D	1IU
Fiber	4g	Vitamin B6	1.1mg
Protein	30g	Folate	136µg
Sodium	484mg	Vitamin B12	0.2µg
Vitamin C	23mg	Zinc	1mg

Notes

Add Carbs

Serve with pasta, potatoes, rice, or quinoa.

Leftovers

Keeps well for 2 to 3 days in the fridge.