1 ¼lbchicken thighs or breastscan use frozen organic
4clovesgarlicpeeled and minced
1 ½lemons1 sliced and ½ lemon juiced
tbspSweetener of choice:2 organic honey or for low carb use 2 tbsp erythritol.
3tbsporganicgluten free Dijon mustard (make sure ingredients are only mustard seed, vinegar, and spices).
1cupcan organic artichoke heartsdrained of excess liquid, or can use 1 of packaged frozen organic artichoke hearts, defrosted
Preheat oven to 400 F, and oil or grease lightly a 9x13 baking dish.
Line the bottom of the prepared pan with the lemon slices and sprinkle the top of lemon slices with minced garlic.
Place the chicken on top of the lemon slices with garlic.
In a medium size bowl combine: juice of half a lemon, 1 tbsp honey or 1 1/2 tbsp low carb sweetener, 3 tbsp Dijon mustard, and ¼ tsp sea salt. Mix together thoroughly until combined.
Pour or spoon half of mustard mixture over the chicken.
Top the chicken with artichokes and pour or spoon the rest of mustard mixture on top of artichokes.
Cover baking dish with lid or foil and bake for 25 to 30 minutes, or if frozen chicken is used bake for 45 minutes or until chicken is done in center.
Remove from oven, cool a few minutes before uncovering. Serve.
Nutritional Data for Low Carb Version (erythritol sweetener option): Servings: 5, Serving Size: 1 of 5 portions, Cal: 171, Carbs: 3g / Net Carbs: 1.3 g, Fiber: 1.7 g, Fat: 8 g, Protein: 22 g, Sugar: 0 g,Nutritonal Data for Paleo Version (honey sweetener option): Serving size; 1 of 5 portions, Cal: 194, Carbs: 10 g / Net Carbs: 8.3 g, Fiber: 1.7 g, Fat: 8 g, Protein: 22 g, Sugar: 7 g, *all nutritional data are estimates based on the products I used*