Whole30 Lemon Artichoke Chicken
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch, Mains, Paleo, Whole30
Serves: 4
  • Ghee 2 TBSP
  • Chicken Breast, Thinly sliced or pounded to flatten 1 lb (450 g)
  • Almond Flour .5 cup (50 g)
  • Salt .25 TSP
  • Pepper .25 TSP
  • Garlic Powder .5 TSP
  • Onion Powder .5 TSP
  • Bone Broth .5 cup (120 ml)
  • Juice from 1 Lemon
  • Artichoke Hearts 2 cups (350 g)
  • Garlic Cloves, Minced 4 each
  • Yellow Onion, Diced 1 Medium
  • Spinach 8 cups (250 g)
  1. Preheat the oven to 350 F/180 C and line a baking sheet with parchment paper.
  2. In a medium bowl combine the almond flour, salt, pepper, garlic powder and onion powder.
  3. Heat the ghee in a large saucepan over medium-high heat.
  4. Dredge the chicken in the flour mixture to evenly coat both sides and shake off excess.
  5. Place the chicken in the pan with the melted ghee and brown both sides, about 5 minutes each.
  6. Remove the chicken from the pan and place on prepared baking sheet in the oven for another 10 minutes or until cooked through.
  7. Meanwhile add the bone broth and lemon juice to the pan, cover and allow to come to a simmer.
  8. Add the artichokes, garlic, and onion to the pan and allow to simmer for another 5 minutes.
  9. Add the spinach to the pan and cook until wilted, about 1-2 minutes.
  10. Spoon the spinach and artichoke mixture onto your serving dish or plates and then add the chicken on top. Option to sprinkle some parsley or lemon slices as garnish.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/03/01/what-is-whole30-and-why/