Paleo Italian Chicken Bake

• Gluten free
• Paleo

• Meat

  • 3 slices Bacon
  • 3 Chicken breasts, high-quality

• Produce

  • 1 1/2 cups Artichokes
  • 1/2 cup Basil, fresh
  • 1 head Garlic
  • 6 cups Spinach
  • 1/2 cup Sun dried tomatoes

• Baking & Spices

  • 1/4 cup Almond flour
  • 2 tsp Italian seasoning, dried

• Dairy

  • 1/2 cup Ghee

Found on sistersraisingsisters.com

Description

Ingredients

• 3 high-quality chicken breasts
• 1/2 cup ghee
• 6 cups spinach
• 1 1/2 cups artichokes, quartered
• 1/2 cup sun dried tomatoes, julienned
• 1 head garlic, chopped
• 1/2 cup fresh basil
• 2 tsp dried Italian seasoning
• 3 slices bacon
• 1/4 cup almond flour

Directions

• Preheat oven to 400 degrees. Add 1/4 cup ghee to 11x7 inch baking dish. Cut chicken into bite size pieces and place in baking dish. Wilt spinach in skillet over medium heat with the rest of the ghee. Add artichokes, sun dried tomatoes, and garlic and let simmer until garlic is soft. Chop in food processor with basil until pieces are about 1/4 inch in size. Sprinkle Italian seasoning over chicken and then spread chutney over the whole baking dish. Top with bacon and almond flour. Bake for 1 hour. Top should be browned and crispy when done.