Lightly coat a large baking dish with olive oil. Place spinach in the baking dish and sprinkle with salt and pepper; add chicken broth and garlic. Sprinkle chicken with Greek seasoning and additional salt and pepper, if desired.
Arrange chicken on top of spinach and evenly top with roasted red peppers, artichoke hearts and Feta (if desired). Cover the baking dish with foil wrap and bake for 25 to 30 minutes.
Uncover and bake for 10 minutes longer or until chicken has browned slightly and is cooked through.
Notes
LC SERVING SUGGESTION: Serve sliced English cucumber and plum (Roma) tomatoes on the side.SERVING SUGGESTION: Add whole wheat couscous tossed with golden raisins and slivered almonds.KOSHER: Don’t add the optional Feta.GLUTEN FREE: Make sure chicken broth, Greek seasoning, roasted red peppers, and artichoke hearts are gluten free.NUTRITION: per serving: 258 Calories; 4g Fat; 45g Protein; 11g Carbohydrate; 6g Dietary Fiber; 99mg Cholesterol; 744mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fat. Points: 6