• 4 tsp of olive oil
  • 4 boneless skinless chicken breasts
  • 2 tsp dried basil
  • 2 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 1 can of artichoke hearts, drained
  • 1/2 cup of coconut cream
  • Salt & pepper to taste
  • Fresh parsley & basil for garnish


  1. Heat 2 tsp of olive oil in a large skillet over medium-high heat
  2. In a small bowl, combine basil, salt & pepper, use to season both sides of the chicken breasts
  3. Add the chicken breasts to the skillet, cook on one side until brown (about 8 minutes) then flip to other side for an additional 3-4 minutes, or until cooked through.  Transfer the chicken to a plate, and turn the heat on the skillet all the way down to low.
  4. Add the last 2 tsp of olive oil to the skillet, add the minced garlic and saute for about a minute.  Add the remaining ingredients and stir until well incorporated.  Bring the mixture to a low simmer and add the chicken back into the sauce.
  5. Let all the ingredients cook together for another few minutes, then serve with fresh parsley & basil.
  6. Enjoy!