Prepare the chicken. You can use either grilled chicken with salt and pepper or opt for my Cassava Flour Breaded Chicken. Follow the below for grilled and the Cassava Flour Breaded Chicken recipe for the other!
Place a skillet/pan over medium heat on the stove and heat avocado oil.
Thinly slice chicken breasts and cook with salt and pepper. Once cooked, remove, set aside and clean out the pan.
Return the pan to the stove and heat the avocado oil or olive oil until warm. Sauté chopped onion on the stove until soft, then add in the garlic until fragrant.
Add in the chopped spinach and allow to wilt, then add the artichokes and water chestnuts.
In a bowl, whisk together the coconut milk, mayo, lemon juice, chicken broth, nutritional yeast, salt and pepper until smooth. Add to the skillet and stir until combined.
Turn up the heat just slightly until simmering. Cook for 10 minutes or until the sauce has thickened a little, then add chicken and cover in the sauce.
Allow to sit for 5 minutes and serve warm.
To reheat if there are leftovers, add them to a skillet on the stove and cook for a few minutes on each side until warm.
