Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.

Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.

Dice the red bell pepper and yellow onion, then rinse and drain the artichoke hearts. Add these along with the baby spinach to the mixing bowl.

In a separate bowl, combine mayonnaise, minced garlic, lemon zest, lemon juice, dried oregano, and thyme. Mix until smooth.

Pour the sauce over the chicken and vegetable mixture and fold gently until everything is coated.

Spread the mixture evenly in the greased baking dish.

Bake uncovered for 25 to 30 minutes until the chicken is cooked through and the top is slightly golden.

Let cool slightly before serving. Enjoy!