1 cup chopped onion
2 tablespoons olive oil
12 ounces cooked white rice
1 small carrot, shredded
4 kalamata olives, halved
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon paprika
1 teaspoon chopped fresh parsley
1 teaspoon chopped black pepper
2 teaspoons garlic powder
1/4 cup diced celery
2 tablespoons frozen chopped spinach
In a small bowl, mix together the onion, olive oil, rice, carrot, kalamata olives, oregano, basil, rosemary, marjoram, thyme, sage, paprika, garlic powder, and celery. Cover, discard cube, and refrigerate. When ready to use, stir in spinach by spoonfuls.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken in preheated oven for 45 minutes, basting often with lid and peering under broiler pan to enhance flavor. Reduce temperature to 350 degrees F (175 degrees C) and continue cooking for 45 minutes more.