INGREDIENTS:
- 9 chicken breast, cut into one inch cubes
- 1 tbsp. vegetable oil
- 2 14 oz cans of hearts of palm, drained and sliced
- 2 14oz cans artichoke quarters, drained
- 2 c diced onions
- 3 tbsp. capers
- 4 c quartered mushrooms
- 5 c white wine
- 1 tbsp. smoked paprika
- 1 large container of baby spinach
- Salt & Pepper, to taste
- Set your FIREDISC® to HIGH heat, add the oil to the pan and cook the mushrooms for 3 minutes.
- Add the artichokes and cook for 3 minutes then add the onions and hearts of palm.
- Once the onions are translucent move all the vegetables to the outer ring of the FIREDISC®.
- Add the chicken to the pan and cook for 10 minutes, flipping for even cooking.
- Once the chicken is fully cooked move everything to the outer ring of theFIREDISC® with the vegetables.
- Add the wine to the center of the FIREDISC® and reduce to 1/2 the volume.
- Add the paprika and mix everything together.
- Taste and add salt and pepper as desired.
- Add the spinach and capers at the very end before serving so as not to overcook. Enjoy!