⅓ cup sun dried tomatoes, drained, chopped
1 l chicken thighs, boneless
1 ¾ cups canned coconut milk (full fat)
½ cup black olives, drained, sliced
⅔ cup artichoke hearts, drained, chopped
2 tsp mediterranean spice blend
sea salt and black pepper, to taste
2 cups baby spinach, tightly packed
1
1. Heat a pan over medium heat and add the sun dried tomatoes. Cook for one to two
minutes, then add the chicken.
2. Cook for five minutes on one side. Add the coconut milk, black olives, artichokes, Mediterranean spice blend, salt, and pepper. Simmer for 20 minutes, flipping the chicken halfway through.
3. Add the spinach and cook for a couple of minutes, until wilted. Enjoy!
Ingredients
⅓ cup sun dried tomatoes, drained, chopped
1 l chicken thighs, boneless
1 ¾ cups canned coconut milk (full fat)
½ cup black olives, drained, sliced
⅔ cup artichoke hearts, drained, chopped
2 tsp mediterranean spice blend
sea salt and black pepper, to taste
2 cups baby spinach, tightly packed