21- Bacon Wrapped Chicken Thighs & Artichokes
Print recipe| Serving Size 1 serving (makes 6 servings) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 343 kcal | ||
| Protein | 27g | ||
| Total Carbohydrate | 4g | ||
| Total Fat | 26g | ||
| Fibre | 3g | ||
Ingredients
- 1 tablespoon olive oil, butter or coconut oil
- 8 chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12oz frozen and thawed artichoke hearts
- 2 cups kale or spinach
- 8 thick slices bacon
Directions
| Step 1 | |
| Lightly sprinkle chicken thighs with salt and pepper. Carefully wrap one slice of bacon around each thigh. Set aside. | |
| Step 2 | |
| Preheat a cast iron skillet or pan under medium heat. Place each wrapped chicken thigh in pan and cook for approximately 7-8 minutes per side until bacon is crisp and internal temperature reaches 165 degrees F. | |
| Step 3 | |
| Reduce heat and add thawed artichoke hearts. Simmer until vegetables are heated through. Adjust seasoning if needed. Serve over spinach. | |