Ingredients

• 4 small–medium boneless skinless chicken breast or 2 large, halved
• 1 tablespoon basil
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon ghee (or olive oil)

• 1 tablespoon ghee (or olive oil)
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 (13.5-ounce) can unsweetened full-fat coconut milk
• 1/2 lemon, juiced
• 1 tablespoon arrowroot starch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14-ounce) can quartered artichoke hearts, drained and chopped
• 2 cups packed spinach
• Red pepper flakes, for garnish

Instructions

1. Sprinkle the chicken evenly on both sides with basil, garlic powder, salt, and black pepper.
2. Heat the ghee (or olive oil) in a skillet over medium heat. Cook the chicken for 6–8 minutes per side, until cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
3. If the skillet has very dark bits, carefully wipe them out. Melt the remaining ghee over medium heat, then add the garlic and onion. Cook for 1–2 minutes, stirring frequently, until fragrant.
4. Pour in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk well to combine. Let the sauce simmer for 2–3 minutes, or until it thickens slightly. Lower the heat.
5. Stir in the artichoke hearts and spinach until the spinach wilts. Return the chicken to the skillet and spoon the sauce over the top.
6. Finish with red pepper flakes and serve immediately.

• Optional add-ins: mushrooms, nutritional yeast (for a cheesy flavor), cherry tomatoes, sun-dried tomatoes, or freshly grated Parmesan cheese (not dairy-free).
  
• Cook thinner chicken breasts for about 6 minutes per side; thicker pieces closer to 8 minutes per side.
  
• Full-fat coconut milk works best here. If you prefer an alternative, unsweetened cashew milk or cashew cheese can be used instead.