Whole30 Recipe: Tuscan Topped Chicken

3-4 chicken breasts
olive oil
salt and pepper
1/2 c. chopped onion
1-2 cloves minced garlic
4 sun-dried tomatoes
1 bag (or more) spinach

Preheat oven to 375F. 
In an oven safe skillet or pan, heat olive oil over medium-high heat. 
Prepare chicken breasts with salt and pepper on both sides. 
Once oil is hot, put chicken in the pan and sear for a couple of minutes. 
Once it's golden brown, flip the chicken over and immediately place into the oven. 
While the chicken cooks (for 15-20 minutes), prepare the onion, garlic, and sun-dried tomatoes by chopping, mincing, and slicing, respectively. 
In a different skillet, heat 1 tbsp of olive oil. 
Add onions, then garlic, and cook until onions are soft. 
Add sun-dried tomatoes and stir for a minute. 
Add spinach in several batches until the spinach to veggie ratio is how you'd like it to be. 
Take the chicken out of the oven, plate, and top with tuscan topping. 
Serve hot. Reheats well!

That's it! It's super easy to make and tastes delicious. You could use this as a topping for veggies, pork, or beef (it's original incarnation was as a stuffing for a beef tenderloin and it's maybe the best main dish I've ever had), so get creative! It would also be tasty on zucchini noodles (or pasta for you non-Whole30ers). While this is a Whole30 recipe, I promise, you don't feel like you're missing anything with this one!