INGREDIENTS
4
skinless boneless chicken thighs
1 tbsp
basil
1 tbsp
garlic powder
1 tsp
sea salt
1/2 tsp
black pepper
1 tbsp
ghee
1 tbsp
ghee
3 cloves
garlic
1
yellow onion
1/4 cup
chicken broth
13 1/2 oz
canned coconut milk
1/2
juice of lemon
1 tbsp
arrowroot starch
14 oz
artichoke hearts
2 cups
spinach
1 serving
red pepper flakes