4 Apr


Happy Easter everyone! Sometimes it’s okay to have chicken during Easter dinner, especially if you don’t have any turkey or if you just love chicken. This recipe is also pretty diverse all year round, so you can enjoy it anytime you’d like!


6 free range chicken thighs (or breasts)
2 tbsp organic coconut oil + 1 tbsp EVOO
2-3 tbsp seasoning spice blend of choice (I used Flavor God seasonings)
1 large organic carrot, sliced into thin rounds
1 large red onion, chopped
4 cups organic baby spinach (chopped)
2 garlic cloves (chopped)
4 green onion stems (chopped)
1 large red bell pepper (chopped)
1/2 low sodium chicken broth (or vegetable broth)

Preheat oven to 425 degrees F and place a ramekin bowl on the counter.

Season chicken generously with seasoning spices and set aside, then place a skillet over medium heat and add EVOO and coconut oil to the pan. When heated, place chicken thighs in the pan and brown both sides, approximately 5 minutes for each side.

When ready, place browned chicken in the ramekin bowl and pour out half of the oil from the pan into the sink. Place the skillet back on the stove and add spinach and chopped veggies to the skillet, then simmer for 1 minute. Transfer veggies into the ramekin with the chicken and spread out evenly. Pour chicken broth on top of the chicken and place in the oven. Bake for 18 minutes, or until the chicken is thoroughly cooked.

When ready, take the chicken out of the oven and place on the counter. Serve and enjoy!

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