Artichoke Chicken Bake

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


  • 1 tablespoon coconut oil
  • 2 large boneless skinless chicken breast halves chopped
  • 2 14-oz. cans artichoke hearts in water Un-drained
  • 2 cups spinach leaves
  • 1 14-oz. can diced tomatoes
  • 1 medium clove garlic minced
  • 1/4 cup chopped basil
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 350 degrees.
  • Melt the coconut oil in a medium skillet over medium heat. Add chopped chicken; cook for 5 to 10 minutes or until browned.
  • In a large baking dish, arrange artichoke hearts; top with a layer of spinach then browned chicken.
  • In a large bowl, combine remaining ingredients (tomatoes through salt and pepper); pour mixture over contents of baking dish. Cover with foil wrap and bake for 15 minutes or until chicken is no longer pink in the center. Serve warm.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 279 Calories; 6g Fat; 34g Protein; 28g Carbohydrate; 12g Dietary Fiber; 66mg Cholesterol; 283mg Sodium. Exchanges: 3 1/2 Lean Meat; 5 Vegetable; 1/2 Fat.
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