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Recipe By: Bruce Bradley
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Servings: 8

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  • 2 pounds boneless skinless chicken thighs (about 8-9) (see vegetarian option in recipe notes)
  • 2 medium onions sliced into quarter–inch wedges
  • 8 ounces mushrooms washed and quartered
  • 10 cups baby spinach washed and dried
  • 3 cup sliced strawberries
  • about 1 cup Balsamic Italian dressing see notes divided per instructions below
  • 1 cup sliced almonds toasted (optional)


  • Heat oven to 425°F. Coat an 18x13-inch rimmed baking sheet with a little additional oil.
  • On a rimmed baking sheet mix together sliced onions, chicken, and 1/4 - 1/3 cup dressing until onions and chicken are well coated. Roast in preheated oven for 20 minutes.
  • In a medium bowl marinate mushrooms with 2-3 tablespoons of dressing. In a second bowl, marinate strawberries with 3-4 tablespoons of dressing. There will be dressing leftover.
  • When chicken/onion mixture has roasted for 20 minutes, top with marinated mushrooms and cook for an additional 8-10 minutes. Chicken is ready when its juices run clear when cut into the thickest part, or its internal temperature reads at least 165°F with an instant read thermometer. When ready remove baking sheet from oven and let cool for 2-4 minutes.
  • Place spinach on plates or serving platter. Top with chicken/onion/mushroom mixture then marinated strawberries and optional toasted almonds. If desired, add a little additional Italian Balsamic dressing and serve.


We recommend using organic ingredients when possible!
If you don’t like spinach, feel free to substitute your favorite greens like arugula, kale, or romaine lettuce.
If your family prefers chicken breasts over thighs, simply cut four boneless, skinless chicken breasts in half and use them in place of the chicken thighs.
Looking for a vegetarian option? Omit the chicken and double the onions, mushrooms, and strawberries OR replace chicken with cubes of tofu. Roast the tofu/onion mixture in a 400-degree oven for a total of 40 minutes. After 25 minutes of roasting, turn the tofu cubes and add the marinated mushrooms. Roast for an additional 12-15 additional minutes.