RECIPE: Spinach and Artichoke Chicken
This is such and easy and delicious comfort meal! It has all the creamy flavor of a spinach and artichoke dip, but none of the gross ingredients. Instead of bricks of cream cheese and globs of mayonnaise, it gets a creamy kick from coconut milk and cheesy flavor from nutritional yeast. It's an easy dinner than comes together in about 30 minutes- making it a perfect weeknight meal!
Spinach and Artichoke Chicken
1 pound organic boneless chicken breasts
3 cups fresh spinach
1 14 oz can light coconut milk
1 lemon, juiced
1 onion, peeled and diced
3 cloves garlic, minced
2 tbsp nutritional yeast
1 can artichoke hearts (quartered if they are large)
1 tbsp dried thyme
1 tbsp garlic powder
salt and pepper
diced tomato to top
2 tbsp EVOO
Wash, dry and season chicken with thyme, garlic powder and salt and pepper.
Heat 1 tbsp EVOO in a nonstick skillet over medium high heat. Add chicken and cook 6 min each side, or until browned and cooked through.
Remove chicken and set aside to rest.
Add additional tbsp of EVOO to skillet and heat. Add onion and garlic and cook 3 min or until onion is translucent but not browned.
Add coconut milk, lemon juice and nutritional yeast and reduce heat to medium.
Add spinach and drained artichoke hearts.
Simmer 10 min, reducing slightly. If sauce is thin, a tbsp of arrowroot powder may be used to thicken.
Return chicken to skillet and heat through.
Serve over warm cauliflower rice.