I had a crazy busy but awesome day yesterday. By the time I got up from my laptop and went for a run, it was nearly 6pm, and I hadn't even thought about dinner. I had some fresh chicken in the fridge and tons of veggies from my grocery trip the other day, so I decided to put a bunch of random stuff together and hope for the best. It actually turned out really well, and it only took me about 5 minutes to prep. Next time, I think I'll chop the artichokes so the pieces aren't so big, but other than that, this recipe is a keeper.
Spinach Artichoke Chicken
4-6 chicken breasts
1 package frozen spinach, thawed
1 jar marinated artichoke hearts, drained
1/2 cup light mayo
1/2 cup fat free sour cream (you could sub both of these for greek yogurt, but I hate the taste of Greek yogurt unless it's frozen and flavored :) )
1 onion, chopped
1 tsp garlic salt
pepper to taste
Place the chicken in a 9x13 dish. Mix all other ingredients in a bowl and pour onto chicken. Bake at 375 for 20-25 minutes.
I also made my first roasted butternut squash of the season. So easy and delicious. I just cut it into small pieces, drizzled extra virgin olive oil and thyme on top and roasted at 400 for about 30 minutes.