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PREP TIME:
5 Minutes

COOK TIME:
20 Minutes

TOTAL TIME:
25 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4-6 Servings

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Pesto Ingredients:

  • 1 – 1 ¼ lbs. Organic Boneless Chicken Thighs (fat trimmed)
  • 2 TBSP Extra Virgin Olive Oil
  • ½ Medium Sweet Onion – Sliced Thin
  • 3-4 Garlic Cloves Sliced Thin
  • 14 oz. Can Quartered Artichokes – Drained
  • ½ Teaspoon Garlic Powder
  • ½ – ¾ Teaspoon Himalayan Sea Salt
  • Cracked Black Pepper to Taste
  • 4 oz. Organic Vegetable or Chicken Broth
  • 4 Large Black Magic Kale Leaves – Center Stem Removed – Sliced Thinly
  • Optional Additions: Any variety mushrooms | spinach | sundried tomatoes

Instructions:

  1. In a large sauté pan add the olive oil. Warm 2 minutes on medium heat.
  2. Add onion to pan and let cook down about 5 minutes tossing until begins to soften. Add garlic and let cook 30-60 seconds.
  3. Next add in the chicken. Season with sea salt, pepper, and garlic powder. Cook 5-6 minutes until bottom starts to get golden. Flip and season other side of chicken. Allow to cook 3-4 more minutes.
  4. Add in the artichokes and broth. Cover with a lid and allow to cook another 5 minutes.
  5. Lastly add in the kale – cover for 2 more minutes and then remove from heat.
    Serve with your favorite roasted vegetable and healthy gluten free grain.

*Try and use all organic ingredients if possible.