guilt-free spinach and artichoke chicken florentine

One day while visiting my mom, I asked her what she wanted for dinner, she replied “I really want spinach and artichoke dip but…healthier and no dairy…” My mom is lactose intolerant but still indulges every now and then, lets face it…who doesn’t? It has taken me a couple of tries to get this recipe right but it is a gem! Inspired by multiple recipes from Whole30, wellnessmama, and paleohacks. Hope you enjoy!

Ingredients

• 3 Tbsp of avocado oil mayo
• 4 tsp of minced garlic, the more the merrier!
• 1/2 tsp of apple cider vinegar
• 3 tsp of horseradish mustard, add horseradish for spicier bites
• 1/2 of lemon squeezed
• 3 Tbsp of almond flour
• 4-6 organic chicken drumsticks
• 1 cup of organic chicken stock
• 1 bundle of spinach
• 1 can of artichoke
• zoodled veggies of your choosing, I chose zucchini and squash
• salt and pepper to taste
  • Preheat oven to 400 degrees
  • Rub chicken with whatever you like, I use salt, pepper, rosemary, oregano and cayenne. Pan fry in cast iron skillet with olive oil til crispy on the outside, 5-6 minutes each side, place into the oven uncovered for 25 minutes or until fully done. Set aside!
  • While this is cooking chop spinach, artichoke, and zoodle your zucchini and squash
  • Blend mayo, 2 tsp garlic, mustard, lemon, almond flour, vinegar, salt and pepper and add water as needed, but keep it thick!
  • In small skillet cook zoodled veggies in olive oil for 5 minutes
  • Add spinach, artichoke, bone broth, 2tsp of garlic to skillet (preferably in the pan that you cooked the chicken in) and simmer for 10 minutes, add sauce from blender and chicken in skillet for another 5 minutes
  • Serve over your cooked zoodles, and enjoy this yummy spin on a heavy dish!