This Dreamy Spinach-Artichoke Chicken Is Weeknight Perfection
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When I think about the things that get me out of bed in the morning, spinach-artichoke dip nestled in a hollowed-out pumpernickel bread bowl, surrounded by bite-sized pumpernickel dipper chunks, is very high on the list. Actually, it might be at the top of the list.
But, as you know, this particular rendition of spinach-artichoke dip includes Whole30 no-nos, namely dairy (cheese) and carbs. So much cheese and carbs, to be exact. And so, if you’re part of the masses that are participating in Whole30 as a way to kick off your 2019, I have found a recipe that you, too, can fantasize about with the same fervor as moí.
Presenting, one-skillet spinach-artichoke chicken from Paleo Running Momma, a recipe that is both Whole30- and keto-compliant for those who are concerned, and also 100% delicious for those who are not! Man, do I love a unanimous crowd-pleaser.
For those who think spinach-artichoke should be permanently relegated to the appetizer table, please let me take a second to convince you that it should be dinner. Here’s how.
Season chicken breast with salt, pepper, and other seasonings, then brown in a cast iron skillet with ghee (Whole30-approved). Set aside the browned chicken and, in the same pan, sauté onion, garlic, spinach, and artichoke hearts. This pan sauce gets its body from broth, lemon juice, tapioca starch, mustard, and coconut milk (also Whole30-approved).
And there you have it: a spinach-artichoke dinner that will fit the needs of even the most stringent Whole30 participant, while still satisfying the anti-Whole30 set at the same time. It’s a win-win.
Get the recipe: One-Skillet Spinach Artichoke Chicken from Paleo Running Momma
