Start by heating the avocado oil in a large sauté pan over medium heat. Once it’s hot, add the diced chicken. Cook in batches if necessary, ensuring each piece has enough space in the pan. Sear the chicken for about 3 to 4 minutes on each side until it develops a lovely golden color and is cooked through. Once done, remove it from the pan and set it aside.
If the pan looks dry, add 2 teaspoons more of the avocado oil. Then, toss in the sliced onion and minced garlic. Lower the heat to medium-low and sauté for around 5 minutes until the onion begins to soften and become translucent.
Next, pour in the chicken stock, followed by the salt and pepper. Add the chopped artichokes and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring this mixture to a gentle boil.
Reduce the heat to medium-low again and stir in the cashew cream, nutritional yeast, and lemon juice. Keep stirring until the sauce is smooth and creamy.
Now, add in the spinach and return the cooked chicken to the pan. Stir everything together, ensuring the spinach wilts and combines well with the sauce. This should take another few minutes.
If the sauce appears too thick, don’t hesitate to add a bit more chicken stock to achieve your desired consistency. You want it creamy but not overly heavy.
Once everything is cooked and nicely blended, plate your creation. Serve it immediately for the best experience.
