214-ounce cansartichoke hearts, drained and halved
¾cupskalamata olivespitted
6cupsbaby spinach leaves
1cupbasil leavesjulienned
½cupshredded parmesan cheese
Sea salt and black pepper to taste
Instructions
In a food processor, grind the large onion.
In a large bowl, stir together the processed onion, yogurt, salt, and pepper until well blended.
Add the chicken to the bowl, stirring to make sure the poultry is completely coated in the yogurt mixture. Cover with plastic wrap and let sit for 20 minutes.
Cut the chicken into strips, and add to the air fryer at 400 degrees for 15 minutes.
Add ½ tablespoon of olive oil to a skillet, and sauté the onion and garlic for about 4 minutes on medium heat, or until translucent.
Add the artichokes and olives and sauté for 4 minutes. Add half of the spinach and cook for about 1 minute; add the remaining spinach and cook for 1 minute or until it wilts.
Add the basil and cook for 2 minutes. Add the chicken back to the skillet, add the parmesan, mix well, and serve.
Refrigerate the leftovers in an airtight container for up to 5 days.
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