Categories: chicken, main dish, paleo

Ingredients

• 3 lbs chicken pieces
• 24 ounces frozen artichoke hearts
• 16 ounces organic spinach, frozen but able to be broken into chunks
• 2 c heavy cream
• 1/2 c bone broth
• 1/2 c Parmesan, grated finely
• 1/4 c lemon juice
• 1 1/2 t dried basil
• 1 t sea salt
• freshly ground black pepper to taste

Directions

1. Preheat oven to 375 degrees Fahrenheit.

2. Sprinkle all frozen spinach into base of 9" by 13" casserole, or similar size.

3. Evenly distribute artichoke hearts over spinach.

4. If chicken breasts are extra-large, cut each in half. Place chicken breasts along middle of dish. Place dark meat pieces on either side.

5. Reserving 2 T Parmesan and ground pepper, combine remaining ingredients in a medium size mixing bowl and whisk together evenly.

6. Pour cream mixture directly over each chicken piece and underlying veggies. Top chicken pieces with remaining parmesan and black pepper.

7. Bake one hour. Check inside of meat with fork and knife, cutting to the bone. Make sure any juices run clear.

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