Ingredients
2 lbs organic boneless, skinless, chicken breast, cut into small chunks
2 cups artichoke hearts, quartered
1 cup Good Karma Flax Milk + Protein
1 scoop Collagen Peptides Powder
Directions
1Heat 2 tbsp of olive oil in a large skillet over medium heat.
2Season the chicken chunks with 1 tsp of sea salt. Add the chicken to the hot pan and sauté for 10 minutes, stirring occasionally to brown the chicken on all sides.
3Add the artichoke hearts, Swiss chard, and ghee to the pan. Stir to combine and cook for about 3 minutes, until the Swiss chard begins to wilt and soften.
4In a small bowl, whisk together the flax milk and tapioca starch until the starch is fully dissolved and the mixture is smooth. Pour the flax milk mixture into the pan with the chicken and vegetables.
5Add the collagen powder, Italian seasoning, garlic powder, onion powder, and the remaining 1 tsp sea salt. Stir everything together until well combined.
6Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally. The sauce will thicken as it cooks.
7Once the sauce has thickened and the chicken is fully cooked, remove the skillet from the heat. Sprinkle chopped parsley over the top and serve immediately.
8Store leftovers in airtight containers for up to 4 days in the refrigerator.
