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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F. | 2. Heat the oil in an oven proof skillet or dutch oven over a medium-high heat. | 3. Brown chicken in batches until mostly cooked through (will finish in oven), and set aside in a bowl or on a plate. | 4. Add the onion and cook until softened, about 3 minutes, then add the garlic and cook for 1 minute. | 5. Add the tomatoes and spinach and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. | 6. Remove from the heat. Stir in the parsley, dill, and chicken and season with salt and pepper. Sprinkle the feta over the top. | 7. Bake until the cheese melts, about 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
spinach leaf out	1	cup	thawed squeezed	-	-	-	-
feta cheese	3	ounces	crumbled	224.532	3.4785	12.0856	18.0986
dill	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
italian parsley	1/4	cup	chopped	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.