One-Pot Spinach & Artichoke Chicken

Place the cashews in a glass bowl or jar and cover completely with the hot water. Set aside for 20-30 mins.

Pat the chicken dry with a paper towel. Season on all sides with the 1 + 1/2 tsp salt, 1/2 tsp pepper, 2 tsp garlic powder, 2 tsp oregano, and red pepper flakes.

Heat the oil over medium heat in a large skillet. Add the chicken and cook for 5-7 mins on each side, until brown and crisp. Remove and set aside.

In the same skillet, add the onion and sauté for about 5 mins, stirring occasionally. While the onion sautés, add the soaked cashews (along with the water) to a food processor or blender. Blend on high speed until it’s a smooth cashew milk (if needed, add additional water to smooth). You should have about 1 + 1/4 cups. Set aside.

Add the rice to the skillet with the onion and mix to cover the rice in oil. Season with the remaining salt, garlic powder, and oregano, along with the nutritional yeast.

Mix in the cashew milk, broth, water, & lemon juice. Stir in the spinach and artichokes. Place the chicken back in the skillet. Put on the lid and cook for 20-25 mins, until the rice is fully cooked and most of the liquid has been soaked up. Remove from heat and for best results, serve immediately