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–+ servings

Organic Lemon Chicken With Artichokes, Sundried Tomatoes, And Spinach

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Course Dinner
Cuisine Chicken, Dairy-Free, Gluten-Free
Servings 4 people
Calories 272 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 5 cloves garlic chopped
  • 1 lb Organic White Meat Chicken Tenders
  • 1/4 cup Sundried Tomatoes In Olive Oil chopped in 3 tbsp olive oil
  • 1 1/2 cups Frozen Artichokes quartered, partly or fully thawed
  • 2 cups Baby Spinach Leaves
  • 1 whole lemon juiced

Instructions
 

  • Place coconut oil in a sauté pan and heat on medium heat.
  • Add garlic and cook for 1 minute, until fragrant.
  • Add chicken and cook 3-5 minutes per side, until chicken is completely cooked through.
  • Place chicken on a plate lined with a paper towel to rid of excess oil.
  • Add sun dried tomatoes in olive oil and artichokes into warm skillet, and cook for 2 minutes, until artichokes are warm.
  • Add in spanich and cook 2 more minutes, stirring occasionally, until spinach wilts
  • As soon as spinach has wilted, add the chicken back into the pan and mix well. Heat for 2-3 minutes.
  • Turn off heat, squeeze lemon all over the pan, and serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 272kcalCarbohydrates: 17gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 66mgSodium: 282mgPotassium: 1115mgFiber: 7gSugar: 4gVitamin A: 6250IUVitamin C: 61.9mgCalcium: 120mgIron: 3.4mg
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