Servings: 6

16 oz skinless, boneless chicken cut into pieces or rotisserie cut up 16 oz skinless, boneless chicken cut into pieces or rotisserie cut up
salt and ground black pepper to taste salt and ground black pepper to taste
1/2 lemon, juiced ½ lemon, juiced
1 small yellow onion, roughly chopped 1 small yellow onion, roughly chopped
¼ cup olive oil ¼ cup olive oil
2 cloves garlic, minced 2 cloves garlic, minced
1/2 cups red pepper diced ½ cups red pepper diced
1 teaspoon dried Greek oregano (Optional) 1 teaspoon dried Greek oregano (Optional)
1 tablespoon olive oil, or as needed 1 tablespoon olive oil, or as needed
12 oz container artichokes marinated and quartered 12 oz container artichokes marinated and quartered
1 cup diced tomatoes 1 cup diced tomatoes
1/2 cup black olives sliced ½ cup black olives sliced
1 cup grape tomatoes, halved 1 cup grape tomatoes, halved
½ (10 ounce) bag fresh or frozen spinach ½ (10 ounce) bag fresh or frozen spinach
1/2 cup cooked Orzo ½ cup cooked Orzo
Fresh Basil leaves for top Fresh Basil leaves for top
½ cup crumbled feta cheese or 1 1/2 cup mozzarella ½ cup crumbled feta cheese or 1 ½ cup mozzarella

Preheat oven to 350 degrees F (175 degrees C).
Combine ¾ of the lemon juice, onion, ¼ cup olive oil, garlic, and oregano in a bowl. Pour marinade over the chicken, mix well.
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Saute onion until tender, add garlic, chicken, spinach, red peppers, olives season with salt and remaining lemon juice. Cook and stir until spinach is slightly wilted if using fresh 1 to 2 minutes. Pour over the chicken in the pan. Sprinkle cheese on top just before serving letting it melt in oven.
Bake in the preheated oven until heated through, about 30 to 40 minutes.

If using raw Chicken it could be marinated ahead of time for extra flavor.  If using raw Chicken it could be marinated ahead of time for extra flavor.
This recipe works well with rotisserie or leftover  This recipe works well with rotisserie or leftover