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Moroccan Chicken & Spinach Casserole

spray olive oil
250g spinach, finely chopped
freshly ground black pepper to taste
4 small skinned and boned chicken breasts or
2 large chicken breasts, halved
2-3 teaspoons Moroccan seasoning
1 large tomato, diced 
1 spring onions, diced

Preheat the oven to 170°C.

Lightly spray a 26 x 22cm shallow casserole dish with oil. Place the spinach in the casserole and sprinkle with pepper.

Place the chicken breasts on top. Sprinkle with the Moroccan seasoning. Top with the tomato and spring onion. Cover tightly.

Cook for 40 minutes. Remove the cover and continue cooking for another 30 minutes or until the chicken is cooked.

Serves 4.