Many people are under the impression that bran and beans are some of the better sources of fiber, and that it’s hard to get with a variety of leafy vegetables as digestible alternatives. Look again! While they might have a reasonable content of fiber, they’re certainly not irreplaceable! Paleo dieters spent generations eating seasonal fruits and veggies instead of mass produced grains and legumes; they were bound to find equally effective roughage and micro-nutrient sources, if not better.
That’s where artichoke comes in— high fiber, concentrated with minerals like iron and phosphorus to its heart. Fiber is what smooths out any hiccups in your digestion, which is what lets this mild-flavored veggie aid the assimilation of the chicken proteins into your system. Also, if you’ve ever thought that meat dishes just make you feel stuffed and sleepy, try this—and then tell me it doesn’t lighten your palate and your spirits.
Lemon Artichoke Chicken
Total Time to Make: 60 minutes
Prep Time: 10 minutes
Cooking Time: 50 minutes
- 2 tablespoons coconut oil
- 1 shallot, sliced
- 1 cup artichokes hearts, drained and rinsed of the oil it was bathe in
- Juice of 1 lemon
- 1 pounds chicken drum legs (skin removed)
- Salt and pepper to taste
- Preheat oven to 375 degree F.
- Melt 2 tablespoon of butter or coconut oil in a skillet over medium heat.
- Add the shallots and sauté until translucent.
- Add the artichoke hearts, and lemon juice. Stir.
- Place the chicken in the skillet and top each leg with some of the butter or coconut oil.
- Place the entire skillet into the oven for 45 minutes or until the chicken legs are 165 degree F.
An infusion of soft, savory and citric, this is a lovely, delicate main course that will fill you up before you even realize it. The light coating of coconut oil seals in the juiciness; and as the flavors traverse over your tongue, you’ll be even more satisfied to remember that nutrition doesn’t just come in plain veggies, grains and bran—it comes in paleo haute cuisine too.