This creamy artichoke chicken dish is full of good, healthy ingredients.  The coconut cream gives it that nice creamy texture without the dairy.   The artichokes are high in fiber and contain many nutrients like potassium and, magnesium.  As an aside, if you can find artichokes in a glass container or a BPA free can that is preferred.  Make sure you also choose organic chicken that is antibiotic and hormone-free. Cage-free is even better, especially if you can find local farmers.  I made this with a side of Zucchini Noodles, but it can also be served with cauliflower rice or Miracle Noodles.  Bon Appétit!

Ingredients:

2 tsp coconut or grapeseed oil

2 chicken breasts

2 tsp dried basil

2 tsp salt

1/4 tsp black pepper

2 cloves garlic, minced

1 14.5 ounces can of BPA free, organic crushed tomatoes 

1 14 ounces can of BPA free, organic artichoke hearts, drained

1/2 cup coconut cream 

Directions:

1.) In a small bowl mix together basil, salt, and pepper

2.) Cut chicken into small pieces and season all sides with the basil mixture

3.) Heat oil in a large skillet and cook chicken about 8 minutes or until golden in color

4.) Add in garlic and sauté until fragrant, about 30 seconds

5.) Add in tomatoes, artichoke hearts, and coconut cream and stir well to mix the coconut cream in thoroughly 

6.) Bring to a boil, then reduce heat and allow to simmer until thickened, about 5 minutes

 

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