As a busy mom, I like meals that are quick, easy, healthy, and family friendly. This recipe accomplishes all of those tasks. You will need a large skillet and a large oven safe baking dish.
Ingredients:
6-8 boneless skinless chicken breasts
2 cans plain artichoke quarters, drained
3/4 cup vegetable broth
1 tablespoon coconut oil
2 large organic carrots
about 15 medium-large mushrooms
about 3 cups organic mixed greens (spinach, kale, chard)
salt, pepper, organic Italian seasoning (all to taste)
1 tablespoon minced garlic
Preheat your oven to 425 degrees. In a large skillet, melt your coconut oil and toss in your minced garlic. Season your chicken breasts with salt, pepper, and Italian seasoning and place them in the skillet. Cook the chicken for about 5 minutes on each side, just long enough to lightly brown it.
While the chicken is browning, chop your mushrooms and carrots. Once the chicken has lightly browned, remove from the skillet and set aside. In the same skillet, toss in your veggies (including the artichokes) and cook for about 5 minutes, stirring occasionally. Lightly grease your oven safe baking dish with coconut oil to keep the food from sticking. Transfer your veggies to the dish, then place your chicken breasts on top of the veggies, and pour your vegetable broth on top.
Place in the oven and cook for about 30 minutes, or until your chicken reaches an internal temp of 165 degrees. Remove from the oven and let stand for a few minutes before serving. Serve with a side of fruit and enjoy!
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