Heat avocado oil in a skillet over medium-high heat.

Place chicken breasts in skillet and cook for around 5-10 minutes or until cooked through and not pink. This will depend on size and number of chicken breasts.

Once done, set aside.

Use a skillet and add avocado oil.

Add and mix together shallot and garlic.

Cook until soft but be very careful not to over cook.

Add and stir in coconut milk.

Add and stir in spinach, sun-dried tomatoes, and artichoke hearts.

Continue to cook until a sauce like texture has formed which will be around 2-5 minutes.

Evenly divided the recipe into 4 servings with chicken topped with sauce. Let cool and eat immediately or pack up 1 serving to come close to the given macros.