This gluten-free, dairy-free dinner tastes just like the creamy spinach artichoke dip that you love! Comes together quickly for an easy weeknight dinner that everyone is sure to love.
- 1 package organic chicken (I cut mine into smaller bite-sized pieces)
- 2 teaspoons of coconut oil (divided)
- 1 onion, sliced thin
- 3 cloves garlic, minced
- 1½ cups chicken stock
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 can (15 ounces) artichoke quarters, drained and chopped roughly
- 1/2 cup canned coconut milk (use the thickened cream at the top)
- 1 teaspoon lemon juice (fresh)
- 2 cups organic spinach
- green onions, sliced thinly, for garnish (optional)
*For serving: cauliflower rice, gluten free pasta, rice, or spaghetti squash
*IF using spaghetti squash, preheat the oven to 400F and cook face down for 50 minutes. If you're using pasta or rice, prepare this first as well.
Heat 1 tbsp coconut oil in a large saute pan over medium heat. When hot, cook chicken, salt and pepper, stirring often until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
Add another tbsp of oil if the pan is dry. Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil.
Reduce heat to medium low and stir in coconut milk and lemon juice until smooth.
Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
*Serve immediately with either cauliflower rice, pasta, rice, spaghetti squash!