Spinach Artichoke Chicken Skillet
Ingredients
The chicken
-
1
tbsp
avocado oil
-
1.5
lbs
chicken thighs (or breasts)
-
½
tsp
salt
-
½
tsp
pepper
The spinach artichoke sauce
-
1
can
artichoke hearts, drained and roughly chopped (14.5 oz can)
-
1
cup
mayo
-
¼
cup
nutritional yeast
-
3
cups
spinach, chopped
-
4
cloves
garlic, minced
The vegetables
-
1
bunch
asparagus, trimmed and cut into 1" pieces
-
6
cups
cauliflower rice (or white rice if not Whole30 or Keto)
-
to taste
fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 350°F.
- Heat avocado oil in a large oven-safe skillet over medium heat.
- Add chicken, season with salt and pepper, and cook undisturbed for 4 minutes.
- Flip the chicken, season the other side, and cook for another 4 minutes.
- While the chicken cooks, mix all spinach artichoke sauce ingredients in a bowl.
- Prep asparagus and cauliflower rice if not using pre-riced cauliflower.
- Remove cooked chicken from the pan and set aside.
- Add cauliflower rice and asparagus to the pan, season with salt and pepper, and mix.
- Layer the spinach artichoke sauce on top of the rice mixture and place the chicken on top.
- Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is fully cooked.
- Remove from the oven, serve, and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
664
Total fat
56g
Total carbohydrates
17g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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