We really like this recipe when I’ve got some chicken thighs to cook. It’s easy and you can serve it by itself or over cauliflower rice or miracle noodles. I always make extra so we can have leftovers the next day.
6 – 4-5 oz boneless chicken thighs
1/4 cup avocado oil
1 can artichoke hearts, quartered
4 cloves garlic, minced
1 small onion, diced
2 lemons, zest and juiced
Salt & pepper for seasoning
1 1/2 cups chicken bone broth (you can make your own or buy organic chicken broth)
Rinse and pat dry chicken thighs and salt and pepper them. Heat avocado oil in large skillet over medium high heat. Cook thighs skin side down for 4-5 minutes until golden brown. Flip over and cook for another 5 minutes. Transfer chicken to a plate.
Saute garlic and onion until tender in skillet. Add chicken broth and deglaze the pan, scrapping the bottom of the pan. Add the chicken back to the skillet with the artichoke hearts, lemon zest and juice. Cover and simmer for 15-20 minutes until the chicken is cooked.
Serve alone or over cauliflower rice or miracle noodles.