1/2 tsp Extra Virgin Olive Oil
4 ozs Chicken Thighs (chopped)
2 1/2 stalks Green Onion (tops only, chopped, divided)
2 2/3 tbsps Artichoke Hearts (from the can, drained, chopped)
2 2/3 tbsps Canned Coconut Milk (full fat)
1/4 cup Chicken Broth
1/4 cup Frozen Green Beans (chopped)
3/4 cup Baby Spinach
1. Heat the oil in a large pot over medium heat. Once hot, add the chicken and half of the green onions. Sauté for three to five minutes.
2. Add the artichoke hearts, coconut milk, broth, and green beans. Bring everything to a simmer and cook for five to seven minutes or until the chicken is cooked through. Add the baby spinach in the final minutes of cooking.
3. Garnish with the remaining green onions and enjoy!
Refrigerate in an airtight container for three days.
One serving is approximately 1 1/4 cups.
Add capers and/or minced garlic.
Chopped parsley or cilantro.
- Cook Time: 20 minutes
- Serving Size: 1
- Calories: 263
- Sugar: 4g
- Sodium: 501mg
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 108mg