This was a great recipe from Real Plan meal planning program. The recipe is easy to follow and easy to make. I would suggest adding broccoli as a side dish as the spinach and artichoke are not enough veggies to call it a full meal. It is very tasty and our kids really liked it.
Recipe Make 4 servings
INGREDIENTS 2 cups artichoke hearts 1/4 cup coconut oil 2 teaspoons minced garlic 1/2 teaspoon paprika 1 teaspoon coarse sea salt, plus more to taste 1 1/2 tablespoons cassava flour 8 ounces full fat coconut milk
3 cups spinach ground black pepper, to taste 1 pound chicken breast HOW TO PREPARE 1.Preheat oven to 325F. Chop artichoke hearts. 2.In a skillet over low to medium heat, melt coconut oil. Add garlic, paprika, and salt and stir to combine. 3.Make a roux by sprinkling in flour while continuously stirring for about two minutes. 4.Slowly add coconut milk while continuously stirring. Stir and simmer until you have a thick sauce. 5.Add artichoke hearts and let simmer until mixture is evenly hot. Fold in spinach and remove from heat. Season with salt and pepper, as needed. 6.Pour spinach artichoke mixture into a baking pan, then top with chicken. 7.Cover and bake for 30-45 minutes, until chicken is cooked through.
ACTIVE TIME 20 minutes TOTAL TIME 1 hour 5 minutes