Mediterranean Chicken

Ingredients

• 2.5 lbs boneless, skinless chicken thighs (try to get at least 6 thighs if you can)
• 3 roma tomatoes (315g), sliced
• 8 oz white button mushrooms, sliced
• 1/2 can artichoke hearts, at least quartered
• 100g onion, diced
• 5 oz fresh spinach
• 50g sun dried tomatoes, diced
• 2 tbsp. kalamata olives, sliced
• 1/2 tbsp. minced garlic
• 1/2 tbsp. olive oil
• For Mediterranean Seasoning (this will make more than you need for this one recipe):
• 3 tbsp. dried rosemary
• 2 tbsp. ground cumin
• 2 tbsp. ground coriander
• 1 tbsp. dried oregano
• 2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar

Instructions

1. Preheat oven to 425.
2. In a skillet, heat 1/2 tbsp. olive oil and garlic.
3. Once hot, add onions, tomatoes, and mushrooms.
4. When veggies are tender, add spinach and cook long enough to wilt.
5. Place chicken thighs in a greased casserole dish (I used a Pyrex w/ a lid).
6. In a separate bowl, mix dry seasonings for the Mediterranean Spice Mix. Save the rest for later. I store mine in a small mason jar.
7. Add 4 tbsp. of the Mediterranean Spice to 1 tbsp. of olive oil and 1 tbsp. of balsamic vinegar. Mix well and pour over chicken.
8. Layer cooked veggies on top of chicken/vinaigrette mixture.
9. Add artichokes, olives, and sun-dried tomatoes on top and sprinkle more Mediterranean Spice over the whole dish.
10. Cover with lid or foil.
11. Bake for 25-35 minutes. Dish is finished when thighs are cooked through.

Notes