Spinach & Artichoke Chicken Bake
A healthy paleo chicken dish.
2 boneless skinless chicken breasts
1 medium sweet yellow onion
1 medium red onion
1 cup shredded carrots
14 oz canned cooked artichokes
10 oz spinach
2 cloves garlic
1 tbsp coconut oil
1/2 cup vegetable broth
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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