Finding quick and easy paleo recipes can be difficult at times, so Brantley and I resort to a routine of chicken one night, salmon the next. Thanks to my mother-in-law we have a fantastic new recipe to add to our repertoire. It's delicious!
Ingredients:
4 organic boneless skinless chicken breast halves
1 large jar sun-dried julianne tomatoes in oil
1 jar or can of artichoke quarters
1 bag of baby spinach
Garlic powder
Cut the chicken breast in half to make them thinner. Add them to a stainless skillet prepped with a drizzle of extra virgin olive oil sitting on medium heat. Cook chicken about three to 4 minutes on each side until it starts to brown. Add a sprinkle of garlic powder to each chicken breast.Add the jar of sun-dried tomatoes in oil to the pan and simmer for about 12 minutes. Add the can/jar of artichokes and cover and simmer for another 12 or so minutes. This dish can sit on warm heat for a while if need be. Right before serving add a bag of organic baby spinach and toss with tongs until the spinach is slightly wilted. Remove and serve.
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