This is a great recipe for a rainy summer day. It's warm, but still light and fresh.
3 large heirloom tomatoes or 2 cans, drained
1 6 oz package organic baby spinach
1 jar artichoke hearts, drained and coarsely chopped
½ cup pitted Kalamata olives, chopped
½ cup sun dried tomatoes, chopped
¼ cup tomato paste
2-3 tbsp avocado oil
2 large shallots, chopped
5 cloves garlic, chopped
1 ½ tbsp dried oregano
½ tsp sea salt
½ tsp ground black pepper
6 organic chicken breasts
½ cup feta cheese, optional
Preheat oven to 350 degrees.
Coat a glass baking dish with avocado oil.
Combine the fresh tomatoes, spinach, artichoke, olives, sun-dried tomatoes, tomato paste, avocado oil, shallots, garlic, oregano, salt and pepper in a bowl.
Mix well and transfer to baking dish.
Season both sides of chicken with additional salt and pepper and add to mixture in baking dish.
Bake 35-45 minutes.
Remove from oven when chicken is thoroughly cooked.
Option to add feta cheese.
Adapted from Better Eating recipe