Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 minutes.
Season the chicken breasts on both sides with kosher salt.
4 chicken breasts, 2 teaspoons kosher salt
Cook this chicken in your cast iron skillet. Once it is hot, add the ghee and cook the chicken breast for about 3-5 minutes until golden brown. Transfer to a plate (no need to cook the other side or all the way through, it will finish cooking in the oven)
2 tablespoons ghee
Add the onion, garlic and about 1/2 teaspoon kosher salt. Cook, stirring occasionally, until soft, another 5 minutes.
1/2 a yellow onion, 3 cloves of garlic, 2 teaspoons kosher salt
Add in the bone broth and nutpods and stir, scraping up any brown bits from the bottom of the skillet.
1/2 cup chicken bone broth, 1/2 cup original flavor Nutpods
Add the hearts of palm rice and the spinach. Cook for just 1-2 minutes to get the spinach beginning to wilt.
2 9- ounce packages Natural Heaven hearts of palm rice, 2 cups chopped spinach
Nestle on top of the rice and spinach the chicken breasts, then pour over the tomatoes.
1 cup cherry tomatoes
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken has an internal temperature of 165ºF and the tomatoes have softened/burst.
Rest for 3-5 minutes, then serve warm garnished with fresh basil.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for up to 6 months.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.