1 tablespoon olive oil
1 (6 ounce) bag baby spinach
1 pound sliced mushrooms
1 (14 ounce) can diced tomatoes (low sodium)
1 teaspoon salt
1 teaspoon black pepper
6 boneless skinless chicken breasts (I used thin cut)
6 slices mozzarella cheese
Heat Oven to 375F
Set a large skillet over medium-high heat. Add the olive oil and sauté the spinach and mushrooms until wilted, about 5 minutes. Season with a bit of salt and black pepper. Stir in the tomatoes and cook until reduced by half, about 10 minutes.
Grease a 9x13-inch baking dish and set the chicken in a single layer. Season with salt and black pepper. Lay 1 slice of cheese on top of each chicken breast, and pour the sauce and veggies over the chicken.
Bake for about 25 to 30 minutes.
Remove from oven and serve immediately.
I actually prepped this dish in advance. I cooked the veggie mixture and prepared the dish, placed it in the fridge until later in the day when I was ready to cook it and it turned out delicious.
1 serving = 1 protein, 1/2 Vegetable, 1 fat