Name: Greek Artichoke and Chicken and Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic (minced); 1 medium onion (chopped); 1 pound boneless skinless chicken thighs (cubed); 1/2 cup low sodium chicken stock (or use bone broth); sea salt and freshly ground black pepper (to taste); 2 cups marinated artichoke hearts (chopped); 1 cup greek olives (pitted, chopped); 2 large ribs celery (chopped); 4 cups baby spinach; 2 tablespoons ground cumin; 1 large lemon (zest and juice); 3 tablespoons chopped fresh mint; 2 medium avocado (peeled, pitted and cubed)

Greek Artichoke and Chicken and Avocado

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Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Ingredients

2 tablespoons olive oil
2 cloves garlic minced
1 medium onion chopped
1 pound boneless skinless chicken thighs cubed
1/2 cup low sodium chicken stock or use bone broth
sea salt and freshly ground black pepper to taste
2 cups marinated artichoke hearts chopped
1 cup greek olives pitted, chopped
2 large ribs celery chopped
4 cups baby spinach
2 tablespoons ground cumin
1 large lemon zest and juice
3 tablespoons chopped fresh mint
2 medium avocado peeled, pitted and cubed

Instructions

In a large skillet over medium heat, heat the oil. To the skillet, add the garlic, onion and chicken. Stir and cook for 5 minutes, then add the remaining ingredients (chicken stock through mint).
Reduce heat to low and cook for 15 minutes, or until chicken is cooked through and vegetables are tender.
Serve warm topped with avocado.

Notes

Serving Suggestion: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; season with salt and pepper to taste then fluff with a fork.

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Greek Artichoke and Chicken and Avocado