Spinach & Artichoke Chicken Bake
A healthy paleo chicken dish.
1 medium sweet yellow onion
1 cup shredded carrots
1 tbsp coconut oil
1/2 cup vegetable broth
1 medium red onion
14 oz canned cooked artichokes
2 boneless skinless chicken breasts
2 cloves garlic
10 oz spinach
Preheat oven to 425 °F (220 °C).
Cut chicken into pieces and cook in a large pan with coconut oil, salt, and pepper. Set aside and leave oil in the pan.
Add onions, artichokes, carrots, and chopped garlic to the pan. Cook on medium heat for 5 minutes to tenderize the vegetables.
In a large casserole dish add cooked chicken, cooked vegetables, spinach, and vegetable broth. Cover with lid or aluminum foil and bake for 18 minutes.
Plate, add salt and pepper to taste.
in 1 serving of Spinach & Artichoke Chicken Bake.
, 28% carbs, 49% protein.
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