- 1/2 red onion sliced
- 2 Tbsp coconut oil
- 1 1/2 pounds boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced
- 1 tsp ground cumin
- juice from 1/2 lemon
- 1/3 cup bone broth
- 1 cup sliced mushrooms
- 1 bunch rainbow chard chopped
- 8.5 ounces canned artichoke hearts chopped
- Sea salt to taste
- Ground black pepper to taste
Feeds approximately 4.
Saute the sliced onion in a pan with coconut oil over medium heat, until the onion starts to brown.
Add the chicken pieces to the pan and cook for 3-5 minutes, stirring occasionally.
Add the minced garlic and cumin and cook for an additional minute.
Add the lemon juice, broth, and mushrooms. Mix well and bring to a boil, then cover pan and cook for another 3-5 minutes.
Add the chard and cook until the chard is wilted. Add in the artichoke hearts and stir.
Season with salt and pepper to taste. Enjoy!
Thank you, Mel Ziegler, an Advocare Nutritional Advisor, and guest contributor.