Description
A delightful blend of flavors featuring chicken, spinach, and artichokes in a creamy coconut sauce, all made in one skillet.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach
- 1 cup coconut milk (full-fat)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Increase the heat to medium-high, then add the diced chicken to the skillet. Season with salt, pepper, oregano, and paprika. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink in the center.
- Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5-7 minutes until the sauce has slightly thickened.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a vegan option, replace chicken with chickpeas or tofu, and use vegetable broth instead of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg