Low Carb Chicken Artichoke Bake

This chicken artichoke bake is the perfect low carb meal for the spring! Keto-friendly and dairy-free recipe.

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I have combined chicken and artichoke before with my low carb turmeric chicken dish, and chicken and lemon is a classic pairing. So for this Mediterranean-inspired recipe I've united the three flavors together, adding in some oregano and garlic for good measure!  

Prep time is super short, so you could definitely make this on a weeknight. I love how the chicken poaches in the cooking liquid and the roasted lemon adds a fantastic flavor!

How to Make a Low Carb Chicken Artichoke Bake

Spray a large baking dish with non-stick spray, and add some diced chicken breast.

In a bowl, mix together some dry white wine (or chicken broth, if you prefer), garlic paste, Dijon mustard, and dried oregano.

Pour the mixture over the chicken, then add some baby artichoke hearts. Season everything well with salt and black pepper. 

Place some slices of lemon over the top, then roast in a preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165F.

Use a slotted spoon to serve the chicken and artichokes, then drizzle a little of the cooking liquid over the top.

Cauliflower rice would go fantastically with this dish!

Note: The nutritional data is best estimate as the majority of the cooking liquid (and the lemons!) is not consumed.

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Low Carb Chicken & Artichoke Bake

Yield: Serves 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This chicken and artichoke bake is the perfect low carb meal for the spring! Keto-friendly and dairy-free recipe.

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Ingredients

• non-stick spray
• 2 chicken breasts, cut into bite-sized pieces
• ¼ cup dry white wine (or chicken broth)
• 1 tbs garlic paste
• 1 tbs Dijon mustard
• 1 tbs dried oregano
• 14 oz can baby artichoke hearts, drained
• salt and black pepper
• 1 lemon, sliced

Instructions

1. Preheat the oven to 375 F (190C).
2. Spray a large baking dish with non-stick spray, and add the chicken.
3. In a bowl, mix together some dry white wine (or chicken broth), garlic paste, Dijon mustard, and dried oregano.
4. Pour the mixture over the chicken, then add some baby artichoke hearts. Season everything well with salt and black pepper. 
5. Place some slices of lemon over the top, then roast for 30 minutes or until the chicken reaches an internal temperature of 165F.
6. Use a slotted spoon to serve the chicken and artichokes, then drizzle a little of the cooking liquid over the top.

Notes

7.7g net carbs per serving (half the chicken and artichokes and a spoonful or two of the cooking liquid).

Nutritional data is best estimate as the majority of the cooking liquid is not consumed.

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Nutrition Information

Yield 2 Serving Size Half the chicken and artichokes
Amount Per Serving Calories 285Total Fat 6gCholesterol 102mgSodium 432mgCarbohydrates 15gNet Carbohydrates 7.7gFiber 7.3gSugar 1gProtein 41g