Ingredients

The following ingredients have 4 Servings
  • 1 tbsp avocado oil
  • 1.5 lbs chicken thighs ((or breasts))
  • salt and pepper
  • 1 can artichoke hearts, drained and roughly chopped ((14.5 oz can))
  • 1 cup mayo
  • 1/4 cup nutritional yeast
  • 3 cups spinach, chopped
  • 4 cloves garlic, minced ((or sub 1 tbsp garlic oil))
  • 1 bunch asparagus, trimmed and cut into 1" pieces
  • 6 cups Cauliflower rice ((or white rice if not Whole30 or Keto))
  • Fresh parsley, chopped ((optional garnish) )

Instruction

  • Preheat oven to 350° Fahrenheit.
  • Add avocado oil to a large oven safe skillet over medium heat. Once hot, add in chicken and season with salt and pepper, about a 1/2 tsp each.
  • Let chicken cook undisturbed for 4 minutes, and then flip and season the other side with more salt and pepper, about a 1/2 tsp each. Cook for another 4 minutes.
  • While the chicken is cooking, place all of the spinach artichoke sauce ingredients in a bowl and mix to combine. Also, prep asparagus and cauliflower rice if not using pre-riced cauliflower.
  • Once chicken is done, remove from pan and set on a plate. Turn off the heat, and add cauliflower rice and asparagus to pan. Add some salt and pepper to taste and mix around.
  • Layer sauce on top of rice mixture, and add chicken on top of sauce.
  • Transfer to oven and bake for 15-20 minutes or until chicken is fully cooked through.
  • Once done, remove, serve and enjoy!