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Whole30 Artichoke Chicken Bake


  • 3 Chicken breasts
  • 1 14 oz can Artichoke hearts
  • 1 14 oz can Fire Roasted Diced Tomatoes
  • 1 cup Coconut milk canned kind
  • 2 cloves Garlic
  • 1/2 lb Frozen spinach
  • 1 small Onion chopped
  • 1 tsp Pepper
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tbsp Olive Oil
  • 1 tsp Salt


  1. Heat a drizzle of olive oil in skillet. Salt and pepper chicken breasts on each side and lay in the pan to sear. Once chicken has seared on one side (about 3 minutes) flip over and sear other side. 

  2. Preheat oven to 375 degrees F. Move the chicken into a glass baking pan. Add chopped onion to the skillet and cooked until translucent (about 4 minutes). 

  3. Add garlic, spinach, tomatoes, and artichoke hearts to the skillet. Mix well until fragrant and heated through. 

  4. Add coconut milk and allow to simmer for several minutes on the stovetop. Pour sauce over chicken in baking sheet. Place in the oven and bake for 35 minutes or until the chicken's internal temperature reaches 165 degrees F.