Crispy Chicken, Bacon, & Artichoke Skillet | Whole30, PALEO

Servings:

Calories: 452kcal

5 slices bacon
1/2 cup almond flour
2 tsp dried herb blend of your choice (I like an Italian blend or Spice Cave's "Wind")
1/2 tsp salt
1/2 tsp black pepper
1 1/2 - 2 lbs chicken breasts
1/2 -2/3 cups artichoke hearts, quartered
2 tsp minced garlic
1/2 cup coconut milk
1 cup chicken broth
1 cup spinach, chopped
1 whole lemon

Preheat the oven to 350ºF.
In a medium bowl, mix the almond flour, salt, pepper and dried herbs. Dredge each piece of chicken in the flour mixture and set aside.
Heat a large ovenproof skillet over medium high heat. Cut the bacon into 1" strips, and fry for 5 to 6 minutes, stirring occasionally. Remove them from the pan with a slotted spoon & set aside, leaving the bacon grease in the pan.
Reduce the heat to medium, and add the dredged chicken pieces. Cook them for a few minutes on each side, until golden brown (don't worry about cooking them through). Remove the chicken, and set it aside on a plate.
Add the garlic, spinach, and artichoke hearts to the pan, cooking for a few minutes until the spinach is just wilted.
Pour the coconut milk & broth over top, stirring to release all of the browned bits from the bottom of the pan. Add salt & pepper to taste, and juice of half a lemon. Simmer for 8 to 10 minutes, until the sauce begins to thicken.
Add the chicken and bacon back into the pan, spooning the sauce over top of the meat. Bake for 30 to 40 minutes, or until the chicken is fully cooked.
Serve hot, garnished with remaining lemon.

Double check your bacon and chicken broth for sugar if you're making this on a Whole30!
You can serve this dish on its own, or plate it over roasted spaghetti squash or smashed gold potatoes.