Greek Artichoke and Chicken and Avocado

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 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


  • 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.


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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