Add avocado oil to a large oven safe skillet over medium heat. Once hot, add in chicken and season with salt and pepper, about a 1/2 tsp each.
Let chicken cook undisturbed for 4 minutes, and then flip and season the other side with more salt and pepper, about a 1/2 tsp each. Cook for another 4 minutes.
While the chicken is cooking, place all of the spinach artichoke sauce ingredients in a bowl and mix to combine. Also, prep asparagus and cauliflower rice if not using pre-riced cauliflower.
Once chicken is done, remove from pan and set on a plate. Turn off the heat, and add cauliflower rice and asparagus to pan. Add some salt and pepper to taste and mix around.
Layer sauce on top of rice mixture, and add chicken on top of sauce.
Transfer to oven and bake for 15-20 minutes or until chicken is fully cooked through.
Once done, remove, serve and enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here.