4 small boneless, skinless chicken breasts (or 14 oz extra-firm tofu, pressed and cubed)
1 (14 oz) can artichoke hearts, drained and halved
1 cup cherry tomatoes
3 cups fresh baby spinach
1/4 cup sun-dried tomatoes, sliced (oil-packed, drained)
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
2 tbsp chopped fresh basil (plus more for garnish)
1 tbsp red wine vinegar
Salt and black pepper, to taste
Preheat oven to 400°F and line a sheet pan with parchment. In a small bowl, whisk together olive oil, garlic, oregano,
smoked paprika, basil, red wine vinegar, salt, and pepper. Arrange chicken breasts (or tofu cubes) on the sheet
pan. Add artichokes, cherry tomatoes, and sun-dried tomatoes around them. Drizzle the herb mixture evenly over
everything and toss lightly to coat. Roast for 18–22 minutes, or until chicken is cooked through. (Tofu may need about
25 minutes for crisp edges.) Remove from oven and scatter spinach over the hot pan; toss gently so the heat wilts the
greens. Finish with fresh basil before serving.
