Creamy Tomato and Artichoke Chicken

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What You’ll Need

  • 1 lb boneless skinless chicken breast

  • 1 can artichoke hearts (quartered)

  • 1/2 small while onion

  • 1 can fire roasted diced tomatoes

  • 1 can coconut milk

  • 1/2 tbsp minced garlic

  • 2 tsp arrowroot starch

  • 2 tbsp olive oil, divided

  • fresh basil

  • salt and pepper to taste

  • fresh basil

How To:

  1. In a skillet over medium heat, add 1 tbsp of olive oil

  2. Season the chicken breast on both sides with salt and pepper

  3. Add the chicken to the pan and cook on both sides for 3-4 minutes each (or until the internal temperature reaches 165ºF), then remove and set aside.

  4. Dice the onion and add to the hot pan along with the artichoke hearts and remaining olive oil. Cook for 2-3 minutes, then add the minced garlic. Cook for an additional minute.

  5. Add the fire roasted tomatoes and coconut milk. Stir to combine, then add the arrowroot starch and mix in.

  6. Bring the mixture to a slow boil, then reduce the heat. (at this point, taste the sauce to see if more salt and pepper is needed)

  7. Add the chicken back to the pan and simmer for 5-10 minutes.

  8. Remove from heat and top with torn fresh basil before serving.

Makayla Smucker