Here is a tasty chicken dish that is low-lat, low-carb and high in protein. The spices add a ton of flavor without a lot of salt or fat. Serve with quinoa, a complete plant-based protein that is also gluten-free. Let me know what you think.

2 tsp paprika
1 tsp ground cumin (or camino)
1 tsp ground ginger
1 tsp turmeric
½ tsp cinnamon
¼ tsp ground black pepper
¼ tsp cayenne pepper
2 tbsp high quality, expeller pressed sunflower oil
4 large chicken breasts, cut into chunks
2 tbsp chopped garlic
¾ cup chopped onion
5 slices of fresh lemon, seeds removed
1 cup green olives
1 16 oz can of artichoke hearts in water, quartered water drained
½ cup chicken stock
Salt to taste
Chopped Italian parsley

Combine paprika, cumin, ginger, turmeric, cinnamon, black pepper and cayenne pepper in a large glass bowl. Add the chicken chunks and toss to make sure all chunks are well coated (Tip: use food grade gloves to avoid staining you finger nails). Cover the bowl with plastic wrap and refrigerate for at least one hour.

In a large skillet heat sunflower oil over medium heat. Add chicken, salt lightly and brown for 5 minutes. Reduce heat to medium low and add the garlic and onion. Cook for 10 minutes. Reduce heat to low and add all other ingredients (except parsley), cover and simmer for about 30 minutes or until liquid thickens (Tip: be careful not to over cook the chicken). Remove from heat, stir in the parsley and serve over prepared quinoa or couscous. Serve steamed vegetables on the side (Tip: roasted root vegetables or brussel sprouts pair well).