Roasted Chicken with Spinach

1: Preheat the oven to 375 degrees.

2: In a skillet, add 2 tablespoons olive oil over medium/high heat.

3: Once hot, add the seasoned chicken breasts skin side down and sear until browned.

4: Flip the chicken and continue cooking for another 5-6 minutes, then turn off the heat.

5: In an oven-safe sauté pan, add the remaining olive oil and warm it.

6: Add the minced garlic and diced shallots, cooking until the shallots are translucent.

7: Add the diced tomatoes with juice, salt, and pepper, and simmer over medium heat.

8: Stir in the fresh spinach and coconut milk, mixing until well combined and spinach wilts.

9: Once wilted, add the cream cheese, parmesan cheese, and artichoke bottoms, stirring until smooth.

10: Nestle the seared chicken into the sauce, cover the pan, and cook in the oven for 10-15 minutes.

11: Remove the lid, sprinkle with mozzarella cheese, and broil for 1-2 minutes until bubbly and golden.

12: Top with fresh parsley and serve immediately.