Artichoke and Greens Chicken Stir-fry
Ingredients
- 2 tablespoons coconut oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 large boneless skinless chicken breasts chopped
- 1/2 cup low sodium chicken broth or use bone broth
- Sea salt and freshly ground black pepper to taste
- 2 cups frozen artichoke hearts
- 2 stalks celery chopped
- 2 cups chopped dandelion greens
Instructions
- In a large skillet over medium heat, heat the coconut oil.
- To the skillet, add the garlic, onion and chicken.
- Stir and cook for 5 minutes, then add the remaining ingredients.
- Reduce heat to low and cook for 20 minutes, or until chicken is cooked through and vegetables are tender.
- Serve warm.
Notes
SERVING SUGGESTION: Cauli-Rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
NUTRITION: 240 Calories; 9g Fat; 26g Protein; 18g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol;
237mg Sodium. Exchanges: 3 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.
237mg Sodium. Exchanges: 3 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.
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