Artichoke Chicken
by
Beth Warren
February 25, 2020
#nofilter One goal in my practice (Beth Warren Nutrition) and with this platform,
is to push your boundaries,
get you comfortable with the uncomfortable,
and that includes the encouragement of trying new foods.
Proteins are a toughie for some, especially kids.
It seems when I ask for which protein they like to eat,
most say chicken (and chicken, chicken, chicken!) aka ONLY chicken!
If you look through my IG you’ll see most of my recipe shares are on other proteins and veggies- to help with two of the most common areas people have difficulty exploring.
But if you want healthy eating to be lifestyle based,
something easy that doesn’t require a lot of thinking,
something not boring,
something that is sustainable,
then you’ll need to broaden your repertoire of food options in all the food groups...
Plus, rotating your food options helps reduce the incidence of developing a sensitivity and is an anti inflammatory way of eating.
And besides, it’s just real cool to discover a new fave food to enjoy😋
...While you think on that
Here’s a dish that gets you right at your comfort zone but with a change up to keep things interesting:
Artichoke Chicken with Capers
Delicious twist on the usual chicken dish using artichokes and capers
Ingredients
1 cup almond flour
Salt and black pepper, to taste
2 pounds thin chicken cutlets
2 tablespoons olive oil
2 cups veg broth (or no-chicken broth or any broth)
Juice of half lemon
1 (12 ounce) jar artichoke hearts, quartered in marinade, drained
¼ cup capers
Optional garnish: fennel throngs, or a green like parsley
Instructions
Combine almond flour, salt and pepper. Coat the chicken cutlet piece by piece on both sides. Place in heated pan with 1 tbsp oil. Cook both sides. Repeat with the rest of chicken and oil. Remove chicken and set aside.
In the same pan add the rest of the ingredients. Allow to simmer and reduce about half. Place chicken back in. Cook longer until liquid reduces a little more. Garnish with greens.
