Creamy Artichoke Chicken (Dairy Free, Paleo)
Light and creamy, sure to be a crowd-pleaser!
| Servings | Prep Time |
| 6-8people | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
For the sauce:
- 2cups chopped artichoke hearts
- 1/4 cup homemade garlic mayo(or your favorite mayo)
- 1 lemon, zest and juice
- 1/2 cup parmigiano reggianooptional (remove for Whole30/Paleo)
- 2-3cloves garlicminced
- salt & pepper to taste
For the chicken:
- 4 boneless, skinless chicken breasts
- 1cup tapioca flour
- 1 tsp garlic powder
- 1 eggslightly beaten
- salt & pepper to taste
- 1/4 cup avocado oil
Instructions
- Preheat oven to 375 degrees.
- Mix all the sauce ingredients together in a bowl and set aside.
- Heat avocado oil in a skillet over medium-high heat.
- Mix the tapioca flour, garlic powder, salt & pepper together.
- In a separate bowl, coat chicken with the beaten egg, then toss in the flour mixture.
- Place gently in skillet and quickly brown each side, then place into a 9×13 glass baking dish.
- Cover the chicken with the artichoke mixture, then cover the baking dish with foil, and bake for 20-25 minutes, until chicken is done.