Sun Dried Tomato & Olive Chicken with Spinach

6 ingredients · 35 minutes · 2 servings


  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!


  • 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 )

Carbs13gVitamin D1IU
Fiber4gVitamin B61.1mg
Sodium484mgVitamin B120.2µg
Vitamin C23mgZinc1mg


Add Carbs

Serve with pasta, potatoes, rice, or quinoa.


Keeps well for 2 to 3 days in the fridge.


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