Creamy Whole30 Tuscan Chicken with Artichokes
Ingredients
The chicken
-
4
large
chicken breasts
-
2
pounds
chicken breasts
-
to taste
none
salt
The cooking fats
-
1
tablespoon
avocado oil
-
1
tablespoon
ghee or butter
The aromatics
-
½
cup
minced shallots
-
3
cloves
garlic
The sauce
-
1
13.5-ounce can
coconut cream or full-fat coconut milk
-
2
cups
fresh spinach
-
½
cup
sun-dried tomatoes
-
1
14-ounce can
quartered artichoke hearts
Instructions
- Season both sides of the chicken breasts with salt.
- Heat avocado oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until browned.
- Transfer the chicken to a plate and set aside.
- Clean the skillet and lower the heat to medium, then add ghee and let it melt.
- Add minced shallots and garlic to the skillet and cook until fragrant.
- Pour in the coconut cream and stir well, then add spinach, sun-dried tomatoes, and artichoke hearts.
- Allow the sauce to simmer until slightly thickened, about 5 minutes.
- Return the chicken to the skillet and coat it in the sauce before serving.
Nutrition Facts (estimated)
Servings
6
Calories
530
Total fat
37g
Total carbohydrates
15g
Total protein
37g
Sodium
454mg
Cholesterol
103mg
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