Name: Chicken with artichokes and spinach
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 cloves garlic, minced; 5 oz canned artichoke hearts, drained, patted very dry, and halved; 3 oz fresh spinach; 1/3 cup low-sodium chicken broth; 1 tsp lemon juice

Nutrition

Per serving

429 calories

Protein: 56g; 52% of calories
Carbs: 12g; 11% of calories
Fat: 18g; 37% of calories

Ingredients

9 items

8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
¼ tsp salt
½ tsp black pepper
1 tbsp olive oil
2 cloves garlic, minced
5 oz canned artichoke hearts, drained, patted very dry, and halved
3 oz fresh spinach
⅓ cup low-sodium chicken broth
1 tsp lemon juice

Instructions

Prep 15 min · Cook 5 min

Season the prepared chicken breast on both sides with half the salt and half the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Transfer the chicken to a plate to rest for 3 minutes. Done when opaque in the center, 165°F.
In the same skillet over medium-high heat, add the artichoke hearts cut-side down. Cook for 3 to 4 minutes without stirring until browned. Add the garlic and cook for 30 seconds until fragrant.
Add the spinach, chicken broth, and the remaining salt and pepper to the skillet. Stir and cook for 2 to 3 minutes until the spinach has wilted and the liquid has reduced slightly.
Stir in the lemon juice and taste for seasoning. Return the chicken to the skillet to coat with the pan juices and serve.

Nutrition

Ingredients

Instructions

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