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.
Ingredients
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
Preparation
Step 1
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.
Step 2
Mix 1 tsp salt, all the dried herbs and coconut flour in a small bowl. Dust the flattened chicken breasts with seasoned flour.
Step 3
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.
Step 4
Remove the chicken from the skillet with tongs, cover them with foil to keep warm, then set aside.
Step 5
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.
Step 6
Store the leftover chicken and vegetables separately in the fridge for up to 5 days. Reheat in separate pans before serving.