Spinach Artichoke Chicken Bake

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Servings: 4 Prep: 20 min Cook: 45 min Dairy Free GAPS Gluten Free Paleo Budget Casserole Kids Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Artichoke Hearts, Cassava Flour, Full Fat Coconut Milk, Chicken Breast

Ingredients

2 cups artichoke hearts ⚠

¼ cup avocado oil

2 teaspoons minced garlic

½ teaspoon paprika

1 teaspoon sea salt, plus more to taste

1 ½ tablespoons cassava flour ⚠

8 ounces full fat coconut milk ⚠

4 ½ ounces spinach

⅛ teaspoon ground black pepper, to taste

1 pound chicken breast ⚠

Instructions

1. Preheat oven to 325F. Chop artichoke hearts.

2. In a skillet over low to medium heat, melt avocado oil. Add garlic, paprika, and salt and stir to combine.

3. Make a roux by sprinkling in flour while continuously stirring for about two minutes.

4. Slowly add coconut milk while continuously stirring. Stir and simmer until you have a thick sauce.

5. Add artichoke hearts and let simmer until mixture is evenly hot. Fold in spinach and remove from heat. Season with salt and pepper, as needed.

6. Pour spinach artichoke mixture into a baking pan, then top with chicken.

7. Cover and bake for 30-45 minutes, until chicken is cooked through. Make sure chicken is cooked until an internal temperature of 165F is reached before serving.