Instructions
- Preheat the oven: Set oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Prepare the chicken and vegetables: In a large mixing bowl, add the cubed chicken, chopped red bell pepper, onion, drained artichoke hearts, spinach, and Parmesan (if using).
- Make the dressing: In a small bowl, whisk together the mayonnaise, minced garlic, lemon zest and juice, dried oregano, thyme, salt, and black pepper.
- Combine: Pour the dressing over the chicken and vegetables. Stir gently until all ingredients are well coated and evenly combined.
- Transfer to pan: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the top is slightly golden.
- Serve: Let rest for a few minutes before serving. Great on its own or over rice, pasta, or roasted vegetables.
Tips:
- Use rotisserie chicken or leftover cooked chicken to make this dish even faster—reduce baking time by 5–10 minutes.
- Add shredded mozzarella on top during the last 5 minutes of baking for an extra cheesy finish.
- This dish reheats well and makes great leftovers for lunch the next day.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 4–6
