Lemon chicken with veggies

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This is a wonderful chicken recipe. It’s also easy to make, and it’s packed with flavor. The artichoke hearts and spinach give it a special taste.

  • Yield: 4 Servings
  • Total Time: 45 Minutes


  • 1 & ¼ cups of chicken stock
  • 4 oz of cream cheese
  • 1 tbsp arrow root flour
  • ½ tsp sea salt
  • 4 chicken breasts, skinless, boneless
  • Sea salt and ground pepper to season
  • ½ cup almond flour
  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 4 chopped garlic cloves
  • 1 tbsp of fresh thyme
  • 12 oz of baby spinach
  • 1 pkg of frozen & thawed, chopped artichoke hearts
  • 1 fresh lemon juice only
How to Make It
  1. Place salt, arrow root flour, cream cheese and stock in food processor. Blend till combined well. Set it aside.
  2. Season chicken as desired. Dredge in the almond flour and shake off excess.
  3. Heat large sized cast iron skillet on med. heat for two minutes. Add 1 tbsp. of oil and butter. Swirl and coat pan.
  4. Add chicken in one layer. Cook and flip once, till chicken is cooked through and golden brown. Transfer to plate.
  5. Add garlic, thyme and remaining oil to empty skillet. Cook till mixture is fragrant, which will only take 15-20 seconds.
  6. Add spinach. Stir frequently while cooking till spinach wilts. Add and stir artichokes.
  7. Add chicken stock mixture. Stir constantly while cooking till sauce starts thickening. Return chicken and juices to pan. Remove pan from heat.
  8. Spritz lemon juice on top. Serve with cauliflower rice.

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