Chicken and Spinach Bake

This easy healthy chicken and spinach bake delivers appetizing tender chicken with a slight heat from the seasoning. The chicken breasts are baked on a bed of spinach in chicken stock topped with tomato and spring onion.

Ingredients serve 4

160 g freshly chopped baby spinach

500 ml chicken broth

1000 g breast halves

200 g small cherry tomatoes

4 spring onions

Method

Heat the oven to 175ºC normal bake and lightly grease a 23 x 33 cm baking dish. Put spinach in the baking dish and sprinkle with salt and pepper. Pour the chicken stock over the spinach. Cut the chicken breasts in smaller sizes and pound them slightly flat to even thickness. Sprinkle the chicken pieces with Cajun seasoning, salt and pepper. Arrange the chicken in a layer on top of the spinach. Finely chop the spring onion, cut the tomatoes in half and place them evenly on top of the chicken. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until chicken is cooked through.

Note: Use your favourite seasoning mix instead of Cajun.