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–+ servings

Artichoke Chicken Bake

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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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