What do you get when you combine the creaminess of spinach and artichoke dip with chicken? Pure deliciousness for dinner!!
This is Vicki’s version of a recipe she found at Paleo Running Mama. It’s Paleo friendly: gluten free and dairy free. It’s fairly easy to make, and Vicki and her husband agree that they will be making this recipe often…it’s that good.
We think you’re going to love it! Here’s how to make it:
Creamy Paleo Spinach & Artichoke Chicken
Paleo, Gluten Free, Dairy Free
- 3 Tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 1/2 cup shallots, diced
- 1 Tbsp garlic, minced
- 8 ounces cashew milk cream cheese (Miyokos is yummy!)
- 1/3 cup chicken bone broth (Kettle & Fire is one of our favorites)
- 1 Tbsp fresh lemon juice
- 2 tsp dijon mustard
- 5 ounces fresh baby spinach
- one 12 ounce can artichoke hearts, drained and roughly chopped
- Himalayan pink salt and black pepper
- Heat 3 Tbsp olive oil in a large skillet over medium high heat. Season the diced chicken with salt and pepper, and brown in the skillet for about 3 to 4 minutes.
- Stir in the shallots, and continue cooking for another minute; then add the garlic and cook for another minute or two. Remove the chicken, shallots and garlic from the heat and set aside.
- In a separate medium sized saucepan, heat up the broth and whisk in the cream cheese, lemon juice and dijon mustard until smooth and creamy. Stir in the spinach and artichokes, allowing just enough time for the spinach to wilt.
- Pour the creamy spinach and artichokes mixture into the pan containing the chicken, shallots and garlic. Stir gently over medium low heat to combine and make sure that everything is heated through. Adjust seasonings to taste.
- To serve, spoon over your favorite creamy, mashed cauliflower recipe. Here’s a simple one to try:
Mashed Cauliflower Recipe
One 16 ounce bag frozen cauliflower florets
1 cup water
Small amount of canned coconut milk (full fat), if desired
Himalayan pink salt and freshly ground black pepper to taste
- Place desired amount of cauliflower in saucepan with 1 cup water, cover.
- Bring quickly to a boil. Reduce heat; cook 4-6 min stirring occasionally.
- Drain the cauliflower, reserving 1/2 cup cooking water on the side.
- Using an immersion blender or food processor, begin to cream the cauliflower. Add in only enough of the reserved cooking water to help the cauliflower become smooth. NOTE: if desired, you can use a small amount of full fat coconut milk for an even creamier consistency.
- Season to taste and serve.
We hope you try this recipe and that you enjoy it!
Donna Stephens, BCN, FMP, LDHS