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View printable version of this recipe View all Gluten-Free Recipes Gluten–Free Chicken & Spinach Rice Bake 2 2-lb bags frozen chopped spinach 2-3 tomatillos, cored, chopped 3 ripe red tomatoes, chopped 6 cloves garlic, chopped Sea salt Lemon Pepper 4-6 oz. marinated or plain mozzarella, sliced 4 oz. goat cheese, crumbled 3 large chicken breasts Olive oil, as needed 2 large portobello mushrooms, sliced Balsamic vinegar, as needed 2 C. cooked brown rice Preheat oven to 375 degrees. Thaw the spinach and pat dry in a paper towel. Scatter half of the spinach in the bottom of a 9x13 baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and Lemon Pepper. Scatter half the cheeses. Layer the chicken. Layer other half of remaining ingredients, saving some cheese. Bake for 30 minutes, take out, layer the remaining cheese and bake for 10-15 more minutes. |
