Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free}

1 lb Chicken breasts or tenderloins
1 tbsp olive or avocado oil
Salt and pepper to season chicken
1 Tbsp organic ghee or coconut oil
1 medium onion chopped
3-4 cloves garlic finely chopped
Sea salt
10 oz fresh baby spinach chopped
14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately
1/2 cup homemade whole30 mayo or purchased paleo mayo*
1 Tbsp lemon juice
3 Tbsp nutritional yeast this adds flavor
1/2 tsp sea salt
Black pepper to taste

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil
Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.
While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
Once garlic is soft, add spinach and allow it to wilt a bit, then mix in to garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.
In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth
Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.
Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm. Goes well with potatoes or sweet potatoes, plantains, your favorite veggies or anything! Enjoy!

Calories: 338kcal

Carbohydrates: 8g

Protein: 16g

Fat: 27g

Saturated Fat: 10g

Cholesterol: 46mg

Sodium: 518mg

Potassium: 553mg

Fiber: 3g

Sugar: 1g

Vitamin A: 3845IU

Vitamin C: 23.7mg

Calcium: 55mg

Iron: 2.2mg