INGREDIENTS
4
chicken breasts (uniformly sized)
1 tbsp
avocado oil (plus more as needed)
1 tbsp
ghee (butter, or avocado oil, see note)
2
shallots (minced, about 1/2 cup)
3 cloves
garlic (minced)
1 13.5 ounce can
can coconut cream or full-fat coconut milk
salt
2 cups
fresh spinach (packed)
1 14 ounce can
can quartered artichoke hearts (drained)
1/2 cup
sun-dried tomatoes (sliced)