Chicken with Creamy Spinach Artichoke Sauce

by Experience Momentum Nutrition

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  • 2 chicken breasts

  • 2 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 tbsp almond flour

  • 1 cup fresh spinach, chopped

  • 3-4 ounce canned artichoke hearts, sliced

  • 1 ¼ cup whole coconut milk

  • Salt and pepper to taste

  • Red pepper flakes (optional)



  1. Heat 1 tbsp olive oil in a non-stick pan on medium-high heat. Season both sides of chicken with salt and pepper.

  2. Once pan is hot, add chicken. Sauté until golden brown (a out 4-5 minutes). Flip the chicken to sear the other side for the same amount of time or until thoroughly cooked.

  3. Transfer chicken to a separate plate and cover to keep warm.

  4. Add the remaining olive oil to the pan with the minced garlic. Add in spinach and artichoke and cook until the spinach is wilted.

  5. Pour in coconut milk and almond flour. Stir well, scraping up any browned pieces from the bottom of the pan. Season with salt and pepper to taste preference.

  6. Once the mixture is simmering and thickened, add the chicken back to the pan. Sprinkle with red pepper flakes for some extra spice and enjoy!

Serves 2.

RD Tip: Serve with a side salad or some steamed broccoli for a complete meal.

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