I love the new fruits and veggies that make an appearance in the produce section of the grocery store as the seasons change. In Florida, it’s the only kind of “fall colors” that we get! This recipe looks so pretty on the plate, and it tastes delicious. I made it with boneless chicken thighs because they were on sale, but you could easily substitute chicken breasts or even a whole chicken if you wanted to.
6 boneless chicken thights
2 cans quartered artichokes
1 red onion
1 yellow onion
3 cloves garlic
1 bag baby spinach
3 tbsp. Olive Oil
1/2 cup white wine
- Heat the oil in a skillet and sprinkle the chicken thighs with the Adobo seasoning to taste.
- Add the chicken thighs to the skillet and cook for 3-4 minutes on each side, to brown.
- Remove the thighs and place them in a casserole dish sprayed with non-stick cooking spray.
- Rinse the artichokes, and chop the carrots into rounds.
- Slice the onions and chop the garlic.
- Add the vegetables to the skillet and cook for about 5 minutes, until they are tender.
7. Add in the white wine (or chicken broth if you don’t want to use wine) and spinach simmer for one minute.
8. Add the vegetables and juice to the casserole dish. Top with a sprinkle of Parmesan cheese.
9. Bake in a 425 degree oven for 25 minutes, or until the chicken is cooked through, then serve.
This was so yummy, my kids even ate the vegetables without complaining! And there was enough left over for my hubby to take to work for lunch! Thanks for stopping by! See you next week!