Categories: Chicken

Ingredients

• 1/2 yellow onion, diced
• 2-3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 Roma tomatoes, diced
• 8 oz artichoke hearts, liquid drained
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup Kalamata olives, chopped
• 1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods )
• Fresh spinach – a couple of handfuls
• 2-3 Tbsp olive oil or ghee (1-2 tbs to sauté the veggies, another 1 tbs for cooking)
• 1 Tbsp balsamic vinegar
• 1 tsp dried parsley
• 1 tsp dried oregano
• 2 Tbsp fresh basil, chopped for garnish
• Salt & pepper to taste

Directions

1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
2. Add the minced garlic in with the onions, and sauté together one more minute
3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
4. Add 1 Tbsp olive oil to the pan, and toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
6. Serve hot garnished with the fresh basil

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