Chicken · Dinner · Kid-friendly · Paleo · Whole30

Chicken, Artichoke & Spinach Bake (Whole30 & Paleo)

My favorite kinds of dinners are the ones where you throw everything in a casserole dish and cook it together at the same time. Quick and easy. It’s even BETTER when it’s done in under 30 minutes.  With that said, I bring to you this delicious chicken dish…

chicken-artichoke-4

Adapted from Diethood

Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4-6

INGREDIENTS

  • 3 Tbsp cooking fat (olive oil, coconut oil, lard, etc.)
  • 4 to 6 chicken pieces (thighs, chicken breast, legs, etc…)
  • salt and fresh ground pepper, to taste
  • 1 can (14-ounces) quartered artichokes, rinsed and drained
  • 1 yellow onion, thinly sliced
  • 1 red onion, thinly sliced
  • 2 large carrots, sliced into thin rounds
  • 2 garlic cloves, finely chopped
  • 1 bag (6 to 8 ounces) baby spinach (reserve a handful for the kids’ dishes)

INSTRUCTIONS

  1. Preheat oven to 425.
  2. Over medium-high heat, place cooking fat in a large nonstick skillet.
  3. Season chicken with salt and pepper.
  4. Add chicken to skillet and brown on both sides; about 5 minutes on each side.
  5. Remove chicken from skillet and place in a baking dish, leaving oil in skillet.
  6. Add artichokes, onions, carrots and chopped garlic to the skillet.
  7. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally.
  8. Add the spinach; continue to cook for 1 minute, stirring occasionally.
  9. Remove from heat and add vegetables to chicken in the baking dish.
  10. Place baking dish in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.
  11. Remove from oven and let stand 5 minutes.
  12. Plate and ladle liquid and veggies over chicken pieces.

ADDITIONAL NOTES

  • This dish can absolutely be served on it’s own, but I like to serve this over the Whole30 coconut cauliflower rice. The rice adds another layer of flavor and lends a good healthy fat. Find the recipe HERE.
  • This dish can be prepared 3 days beforehand (kept in the fridge) and cooked for an even easier weekday dinner.

*MAKE IT KID-FRIENDLY*
chicken artichoke 1.jpg

  • Have your kids help cook dinner.
  • While the chicken is cooking, make a batch of white rice.
  • When the chicken dish has cooled, cut up a piece of chicken (my kids prefer the thigh meat) and place on a plate with a scoop of rice.
  • Remember that reserved spinach? Add that to the plate along with some dump ranch.
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