Ingredients:

• 4 to 6 chicken thighs/breasts
• 1 tablespoon grapeseed oil
• 14 oz. artichokes, rinsed and drained
• Assorted Olives
• 1 yellow onion, thinly sliced
• 1 red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup chicken stock
• Pink Himalayan Sea salt, freshly ground black pepper and garlic powder

INSTRUCTIONS:

1. Preheat your oven to 425 F.
2. Season each chicken thigh/breast with salt, pepper, and a pinch garlic powder.
3. Add grapeseed oil to Dutch oven over a medium-high heat.
4. Add the chicken to the Dutch oven and brown for about 5 minutes on each side.
5. Remove from the skillet and set aside.
6. Add the artichokes, red onion, and yellow onion to the skillet.
7. Cook until the vegetables are slightly tender, stirring occasionally, Add the garlic and olives and cook for another minute.
8. Return the chicken to the Dutch oven and pour in the stock. Place in the oven and bake for 20 minutes or until the chicken is cooked through. Remove from the oven and let stand 5 minutes before serving.

Excellent served over baby spinach

Serving Size = 3 ounces of chicken and 1 cup of veggies