Cook/Prep Time 60 minutes

Serves 5

Ingredients

5ea Gluten Free Mock Chicken Thighs 

4c Tomatoes, fresh (rough chopped)

4c Spinach, fresh (rough chopped)

1/2c Black Olives (sliced)

2T Garlic, fresh (chopped)

1c Water

2ea Vegan Chicken Bouillon (sub 2T vegetable bouillon paste)

1/2T Red Pepper Flakes

1/4t Smoked Paprika

2T Herbs de Provence

Black Pepper tt

2T Olive Oil Blend

Add oil into large saute pan on medium high heat. Pan sear mock chicken on both sides until golden brown, approximately three minutes. Transfer into baking dish.

Preheat Oven 

Add tomatoes and garlic into large saute pan on high heat. Cook for approximately two minutes or until the tomatoes have begun to break down. Add bouillon, herbs, paprika, red pepper flakes and water. Bring to a boil and remove from heat.

Pour tomatoes over top the mock chicken thighs and cover with fitted lid. Bake for approximately 30 minutes or until the mock chicken thighs have cooked through and the cooking liquid has thickened from the mock chicken.

Remove from oven, top with fresh spinach and black olives. Serve.