Preheat the oven to 500°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Butterfly the chicken on a cutting board by placing your hand on top of the breast and using a chef's knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
In a large bowl, toss the chicken, lemon juice, oil, oregano, salt, garlic powder, and pepper.
Place the chicken breasts with the sides folded out like a butterfly in a single layer in the prepared baking dish and bake for 12 minutes, until cooked through.
While the chicken is cooking, add olive oil to a skillet, and sauté the onion and garlic for about 4 minutes on medium heat, or until translucent.
Add the artichokes, garbanzo beans and olives and sauté for 4 minutes. Add the spinach and cook for about 1 minute or until it wilts.
Add the basil and cook for 2 minutes.
Remove the chicken from the oven and let it sit for 5 minutes.
Cut the chicken into strips.
Add the chicken and veggies to a bowl, add the parmesan, mix well, and serve.
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Nutrition Facts
Mediterranean Chicken Bowl
Amount per Serving
Calories
308
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
81
mg
27
%
Sodium
1331
mg
58
%
Potassium
733
mg
21
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
31
g
62
%
Vitamin A
2937
IU
59
%
Vitamin C
18
mg
22
%
Calcium
233
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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