Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup canned artichoke hearts, drained and quartered
  • 1 cup full-fat canned coconut milk
  • 1 tsp dried oregano
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat 1 tbsp of avocado oil in a skillet over medium-high heat. Season chicken pieces with salt, garlic powder, and pepper. Once the oil is shimmering, add the chicken in a single layer and cook without moving for 3–4 minutes until a mahogany-colored crust forms, then flip and cook until golden on all sides. Remove chicken from the pan and set aside on a plate.
  2. Lower the heat to medium. Add another tbsp of oil if the pan is dry. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the sun-dried tomatoes and artichoke hearts, stirring constantly for 2 minutes.
  3. Pour in the coconut milk and dried oregano. Stir well, scraping the bottom of the pan to release the brown bits. Simmer gently for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the baby spinach and let it wilt for 1 minute. Return the seared chicken and any accumulated juices back into the skillet. Squeeze in the fresh lemon juice and stir to combine.