Mediterranean chicken and spinach rice bake

Mediterranean chicken and spinach rice bake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    2-lb bag frozen chopped spinach

  • 2-3

    tomatillos, cored, chopped

  • 3

    large ripe plum tomatoes, seeded, chopped

  • 6

    cloves garlic, chopped

  • Sea salt

  • Gluten-free Lemon Pepper seasoning

  • 4-6

    oz. marinated mozzarella, sliced

  • 4

    oz. goat cheese, crumbled

  • 3

    large boneless split chicken breasts

  • Olive oil, as needed

  • 2

    large portobello mushrooms, sliced

  • Balsamic vinegar, as needed

  • 2

    cups cooked brown rice or brown basmati rice


Preheat oven to 375 degrees F. Thaw the spinach a bit (and pat dry if necessary) so you can scatter half of it in the bottom of a large baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and lemon pepper. Scatter half the cheeses. In the meantime, heat up a large skillet and brown the chicken breasts in a little olive oil. Season with sea salt and Lemon Pepper. Remove the chicken from the pan and cut it into bite-size pieces. Saute the portobello slices in a little olive oil and good splash of balsamic vinegar, till tender. Add the cooked chicken and the portobellos to the spinach mixture. Spoon on the rice. Top with the remaining spinach, tomatillos, tomatoes and garlic. Add the remaining sliced mozzarella and goat cheese. Put the pan in the oven. Bake until done, about 25 to 30 minutes, till heated through. Light a few candles and gather for a feast. This will serve six. Savor slowly.


Facebook Conversations