Chicken Baked in Tomato-Spinach Sauce

For someone who loves food so much, it seems odd to eat as much yogurt and cereal as I do. The fact of the matter is that cooking for one is booooring. Of course this bothers me. For one, it’s not exactly healthy. In a recent discussion with my friend Natalie regarding my carb and sugar diet of late, she told me, “I’m surprised you don’t look more like Jabba the Hut”. Me too. Second, it’s lame; it’s not like I don’t have the time, money or skill. And third, and most obvious, I am the Little Baker SF! and have a responsibility to blah, leafy greens, blah, organic, blah…you know what I mean.

Chicken baked in a tomato-spinach sauce. There, my redemption dish. Easy, yummy and organic. It’s not so quick–1 hour cooking time–but breast takes a long time to soften up. Using thighs would probably speed up the process.

Enjoy!

Tomato-Spinach Baked Chicken (recipe by Theresa)

printable recipe

Prep time: 5 minutes

Cook time: 1 hour

Serves 1

INGREDIENTS

1 chicken breast (mine was with bone and skin—moister and more flavor this way)

1 cup canned stewed tomatoes, crushed

1 handful spinach leaves

1 clove garlic, bruised but still whole

1 tbsp onion, roughly chopped or thinly sliced

1 tbsp olive oil

salt and pepper

1/2 tsp dried basil or oregano (or combination of both)

pinch of sugar

pinch of red pepper flakes, optional

METHOD

  1. Pre-heat oven to 350 F. Rinse and pat chicken dry. Set aside.
  2. In a small bowl, mix together tomato, spices and onion. Then mix in the spinach.
  3. Place chicken in an ovenproof dish. (I used a glass pie plate.) Pour the tomato sauce over the chicken, making sure to coat completely. Drizzle olive oil over chicken. And season with a little more salt and pepper if you like.
  4. Cover dish with foil and bake for 50 minutes. At the midway point, remove foil and finish baking.
  5. Remove from oven, replace foil and let sit for 10 minutes before eating.

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