Creamy Spinach Artichoke Chicken Skillet
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Creamy Spinach Artichoke Chicken Skillet
Ingredients
- 4 skinless boneless chicken breasts (4-5 oz each)
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1 cup chicken broth
- ½ cup unsweetened full-fat coconut milk
- 1 tablespoon arrowroot flour
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 2 cups packed spinach
- chopped fresh parsley, for garnish (optional)
- red pepper flakes, for garnish (optional)
- salt and black pepper
Directions
- Season the chicken with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5-6 minutes per side or until browned.
- Remove the chicken from the skillet.
- Add the chopped onion and minced garlic to the skillet and cook for 1-2 minutes.
- In a large measuring cup combine the chicken stock, coconut milk and arrowroot flour.
- Season to taste with salt and black pepper.
- Add the mixture to the skillet and stir to combine.
- Return the chicken to the skillet.
- Simmer for 10-15 minuter, stirring frequently or until thicken.
- Add the spinach and chopped artichoke hearts and simmer until spinach is wilted.
- Sprinkle with chopped parsley and red pepper flakes (if using) and serve.
It’s Patty Johnson and Audrey Peterson’s birthdays! If you see them wish them a happy one!
WEDNESDAY 3.10.21
A. Strict Press
3-3-2-2-1-1-1
B. “Airborne”
5 rounds for time:
10 Handstand Pushups
10 Box Jump Over 30/24
10 Pullups
RX+ Strict Handstand Pushup or Strict Pullup
RX++ Both
*15 Min Cap