About the Recipe
What is a good home-cooked meal? How about something delicious, heart warming and satiating with lean protein, plenty of fibre for your gut, vitamins and antioxidants for your immunity. It only takes a few ingredients, a frying pan and half an hour.
3 x 100g boneless, skinless chicken breasts
1 tsp salt
1/2 tsp parsley
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
3 tbsp coconut flour
4 tbsp extra virgin olive oil or ghee
6 cups baby spinach
3 cloves garlic sliced
1/2 cup coconut cream
2 x 400g cans artichoke hearts in water, drained
juice of 1 lemon
Lay the chicken breasts on a cutting board, cover them with cling film (optional), then flatten the chicken breasts to less than 1cm thick with a tenderiser, or a kitchen mallet, or a rolling pin.
Mix 1 tsp salt, all the dried herbs and coconut flour in a small bowl. Dust the flattened chicken breasts with seasoned flour.
Heat a skillet or heavy frying pan over medium heat. Once hot, add 3 tbsp olive oil or ghee. Pan-fry the floured chicken breasts for 4-5 mins on each side, until golden brown and cooked through.
Remove the chicken from the skillet with tongs, cover them with foil to keep warm, then set aside.
Pour the remaining 1 tbsp olive oil in the pan, quickly add the spinach and garlic, season with salt and pepper, sauté for 3 minutes, untilthe spinach is tender. Stir in the coconut cream, artichoke and lemon juice, cook to a gentle boil. Then remove from heat and serve.
Store the leftover chicken and vegetables separately in the fridge for up to 5 days. Reheat in separate pans before serving.