Chicken Marinara Veggie Bake

GF, SF, Paleo,
Can be Vegan (no chicken & cheese) & DF (no cheese)

Ingredients:

  • 3/4 lb Chicken strips or breasts- 2 cups cooked
  • 1/2 – 1 small Zucchini (chopped & halved)
  • 1/2 – 1 small Summer Squash (chopped & halved)
  • 1 chopped Bell Pepper
  • 1/2 chopped Onion (1/2 -1 inch pieces)
  • 1 14 oz can of Artichokes hearts chopped
  • 3 small Potatoes (2-bite potatoes)
  • 3 C Spinach (torn in pieces)
  • 2 Tomatoes
  • 1 – 1 1/2 jar(s) Tomato Sauce (32 ounces)
  • 1 tsp Oregano
  • 1/2 sprig Rosemary
  • 2 cloves Garlic
  • 1/4 C shredded Parmesan cheese (optional)
  • 2 Tblsp Olive Oil
  • Salt and pepper to taste

Image-1 (7)

Directions:

  1. Put chicken in pot with water and bring to a boil. Boil for 15 minutes simmering. Do not overcook! Cut chicken into small strips or squares.
  2. Chop up all the veggies.
  3. Set oven temperature to 375*
  4. (Optional) Pour olive oil in a pan on medium-high heat and cook zucchini, onion, peppers, squash, garlic, artichoke and cook for 5-10 minutes.
  5. Combine veggies, tomatoes, tomato sauce, oregano, salt & pepper, spinach, and chicken in 2 quart casserole dish.
  6. (Optional) Sprinkle parmesan cheese on top.
  7. Bake 1 hour, stirring halfway through.

IMG_6470 IMG_6471

Makes 2 quarts.

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