Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

Greek recipes: https://veggiefernandezs.blogspot.com/search/label/Greek