Marinara Chicken Bake with Asparagus and Spinach

Bake chicken thighs with marinara sauce and Italian-blend cheese, then serve them with skillet-cooked asparagus and spinach.

By Sam SchoolerHeated Social Club

Ingredients

• 2 small bunches asparagus
• 2 (5 oz) pkgs baby spinach
• 2 lb chicken thighs, boneless skinless
• 1 (24 oz) jar marinara sauce
• 1 cup shredded cheese, Italian blend
• ½ tsp + ⅛ tsp black pepper, divided
• 2 tbsp + 4 tsp extra virgin olive oil, divided
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp + ¼ tsp salt, divided

Instructions

1. 1. 1

      Preheat the oven to 450°F.

   2. 2

      Pat the chicken thighs dry with paper towels. Place them in a large baking dish, drizzle with extra virgin olive oil, and season both sides with garlic powder, Italian seasoning, salt, and black pepper.

      • 2 lb chicken thighs, boneless skinless
      • 2 tbsp extra virgin olive oil
      • 1 tsp Italian seasoning
      • 1 tsp garlic powder
      • 1 tsp salt
      • ½ tsp black pepper
   3. 3

      The oven need not be fully heated before you insert the baking dish. Bake for 12-15 minutes, until the chicken is just cooked through.

   4. 4

      Wash and dry the asparagus. Snap or cut off the woody ends, then cut the spears into 2-inch pieces. Place the asparagus in a medium bowl and set it aside.

      • 2 small bunches asparagus
   5. 5

      When the chicken is done, remove the baking dish from the oven. Pour the marinara sauce over the chicken and sprinkle with the shredded cheese.

      • 1 (24 oz) jar marinara sauce
      • 1 cup shredded cheese, Italian blend
   6. 6

      Return the baking dish to the oven and continue baking for about 5 minutes, until the sauce is warmed through and the cheese is melted. Remove the baking dish from the oven.

   7. 7

      Meanwhile, preheat a large skillet over medium-high heat.

   8. 8

      When the skillet is hot, add the extra virgin olive oil and swirl it to coat the bottom. Add the asparagus, salt, and black pepper. Cook, stirring occasionally, for about 3 minutes, until the asparagus is fork-tender.

      • 4 tsp extra virgin olive oil
      • ¼ tsp salt
      • ⅛ tsp black pepper
   9. 9

      While the asparagus cooks, wash and dry the spinach. Skip washing and drying it if it is pre-washed.

      • 2 (5 oz) pkgs baby spinach
   10. 10

       When the asparagus is done, add the spinach in handfuls, waiting for it to wilt slightly before adding each next handful. Remove the skillet from the heat.

   11. 11

       Divide the marinara chicken bake and the vegetables among plates.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.