Spinach & Artichoke Chicken Bake

Ingredients

• 14 oz canned cooked artichokes
• 2 cloves garlic
• 10 oz spinach
• 1 medium sweet yellow onion
• 1 medium red onion
• 1 cup shredded carrots
• 2 boneless skinless chicken breasts
• 1 tbsp coconut oil
• 1/2 cup vegetable broth

Directions

1. Preheat oven to 425 °F (220 °C).
2. Cut chicken into pieces and cook in a large pan with coconut oil, salt, and pepper. Set aside and leave oil in the pan.
3. Add onions, artichokes, carrots, and chopped garlic to the pan. Cook on medium heat for 5 minutes to tenderize the vegetables.
4. In a large casserole dish add cooked chicken, cooked vegetables, spinach, and vegetable broth. Cover with lid or aluminum foil and bake for 18 minutes.
5. Plate, add salt and pepper to taste.