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Garlic Chicken with Spinach, Artichokes & White Wine

Garlic Chicken with Spinach, Artichokes & White Wine

Garlic Chicken with Spinach, Artichokes & White Wine

Garlic Chicken with Spinach, Artichokes & White Wine

 

I know it has been a while since I last posted a recipe, but I am back at it with this Garlic Chicken with Spinach, Artichokes & White Wine served over your choice of cualiflower rice or white rice. I think  you will be pleasently surprised when you taste this dish. It has a slight wine flavor along with brightness from the lemon and a salty acidity from artichokes, which oddly enough, work well together.  This meal of Garlic Chicken with Spinach, Artichokes & White Wine is free from gluten, eggs, tree nuts, soy, peanuts, fish, crustacean shellfish and nightshades. It is definately one way to sneak in a few vegetables. Eat up!

 

Garlic Chicken with Spinach, Artichokes & White Wine

Garlic Chicken with Spinach, Artichokes & White Wine
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Garlic Chicken with Spinach, Artichokes & White Wine

Servings 4 Servings

Ingredients

  • 2 bags spinach
  • 2-3 medium chicken breasts cubed
  • 1 medium-large onion sliced
  • 2-3 Tbs. coconut oil or olive oil
  • 2-3 Tbs. minced garlic
  • 1 jar pickled artichokes cut into bite size pieces
  • white wine- enough to deglaze the pan about a 1/4 cup.
  • 1 lemon- zested and juiced
  • sea salt to taste
  • prepared white rice or cauliflower rice

Instructions

For the Rice

  1. If you are serving with white rice or cauliflower rice, please make sure either one is prepared. I like to eat this dish with white rice the best. I prepare my white rice in the instant pot combining rice with water in a 1:2 ration. (rice:water). I then press the rice button on instant pot and let it work its magic for 12 minutes.

For the Main Dish

  1. Steam the spinach until tender in a large covered saucepan with about an inch of water on the bottom of the pan. Drain off the spinach and allow to cool before wringing out the excess water, roughly chop and set aside.
  2. In a saute pan heat the oil.
  3. When the oil is hot add the oions and cook unitl slightly translucent.
  4. Then add the chicken and minced garlic and cook until the the chicken is just cooked through and no pink remains.
  5. Add a splash of white wine to pan and cook off the liquid.
  6. Then mix in the zest and juice of 1 lemon, the chopped cooked spinach, and artichoke. Cook for a minute more until the spinach and aritchokes are heated through.
  7. Season to taste with sea salt.
  8. Remove from the heat and allow to cool slightly before serving over white rice or cauliflower rice.

 Garlic Chicken with Spinach, Artichokes & White Wine