Spruce up your chicken breasts! This recipe is sure to make your chicken juicy and tender. Packed with protein and vegetables, this tasty dish is not only comforting but also healthy, all in one pot! Courtesy of diethood.com
1 tbsp, Butter – Salted
2 tbsp, Extra Virgin Olive Oil
1 cup thinly sliced red onion
1/2 cup low-sodium vegetable broth
14 ounce, canned and quartered artichokes
5 – 4oz. boneless, skinless, chicken breasts
1 cup sliced yellow onion
1 large carrot, sliced into thin rounds
1 teaspoon garlic minced
5 oz. baby spinach
Salt and fresh ground pepper to taste
Preheat oven to 425.
Heat butter and olive oil in a large nonstick skillet that’s safe for stovetop and oven.
Season chicken with salt and pepper.
Add to skillet and brown on both sides; about 5 minutes on each side.
Remove from skillet and set it on the side, leaving oil in skillet.
Add artichokes, onions, carrots and 1/2 of the minced garlic to the skillet.
Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally.
Add rest of the minced garlic and spinach; continue to cook for 1 minute, stirring occasionally.
Remove from heat and add broth and chicken.
Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.
Remove from oven and let stand 5 minutes.
Plate and ladle liquid and veggies over chicken pieces.
Nutrition Facts (based on serving size of 5)
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 6g
Polyunsaturated Fat 2g
Trans Fat 0g
Total Carbohydrate 7g
Dietary Fiber 3g