2T. Avocado oil
2 lbs. chicken tenders, cut into bite sized pieces
1 12oz. package frozen chopped spinach, NOT defrosted
1 12oz. jar marinated artichokes, it is ok if jar is bigger
8 oz. mushrooms, any kind you like
4 cups chicken bone broth
1 medium onion, diced
4 cloves garlic, minced
1 heaping t. Italian seasoning
¾ t. red pepper flakes
1t. Kosher salt, plus more for seasoning
¾ t. fresh ground black pepper
1 ½ T. fresh lemon juice
½ cup grated Parmesan
Heat oil in a large pot or Dutch oven over medium high heat. Add chicken and season with salt. Cook for 2 minutes, then add the onions and garlic, stirring occasionally until chicken is cooked on all sides. Add frozen spinach, artichokes WITH the liquid, chicken broth, Italian seasoning, red pepper flakes, salt and pepper. Bring to a boil then reduce heat and simmer for 20 minutes.
Add Parmesan cheese, lemon juice and stir to combine.