Prep Time:
Yield:Ingredients
- Fat of choice
- 2lbs chicken, diced into bite sized pieces
I used chicken breast but you could also use chicken thighs here if that’s what you have on hand! - 1.5 – 2 bell peppers, washed + cut into strips
- 8-9 artichoke hearts, rinsed + cut into quarters
- Juice of 2 lemons
- Dried basil or favorite herb
- Salt + pepper
Instructions
- Get a big skillet heating on medium with your favorite fat, and make sure you don’t skimp on it – actually, go over board with it!
- Dice up your chicken and add it into the skillet, and let it start to cook. Top it with some salt + pepper, mix it about and let it keep cooking. I also like to add in some more fat here to ensure that it doesn’t dry out.
- While the chicken is cooking, prep your peppers and artichokes.
- When your chicken is 5 minutes away from being done, add in your lemon juice, peppers, artichokes, sprinkle of dried basil and some more salt + pepper.
I also here add a great big spoonful of fat – because that’s how I roll and I like butter! - Mix it all up, when the chicken is done taste test and adjust seasoning as needed!
- Serve and enjoy!
Notes
If you want this to be more creamy and have a bit of sauce {which is how I like it}, make sure you add fat in when you add your peppers and if need be a little more at the end when it finishes!
I also think adding in some bacon fat to this dish wouldn’t be a bad thing at all! Or heck, you could top this bad boy with chopped bacon!