Chicken Chili Bake
olive oil, preferably of the sprayable variety
4 boneless, skinless chicken breasts
salt and pepper to taste
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes, drained
1 15 oz. can sliced carrots, drained
1/4 c. frozen spinach
1 tbsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 15 oz. can black beans, rinsed & drained
1. Lightly coat a 9×13 in. baking dish with olive oil. Place chicken breasts in dish and sprinkle with salt and pepper.
2. In a large bowl, stir together tomato sauce, tomatoes, carrots, spinach, and chili/onion/garlic powders. If you are feeding this to a small child who refuses to eat chunky vegetables, pour into blender and puree until smooth. If not, continue to step 3.
3. Stir in black beans and pour mixture over chicken breasts. Make sure the mixture gets underneath the chicken as well. Cover with foil and bake for about 50 minutes in 375-degree oven. Serve with toasted wheat pitas or instant brown rice.
Wow, that was easy and delicious.