Artichoke and Greens Chicken Stir-fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 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


  • 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.


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.
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