Mediterranean Chicken Skillet
Ingredients
- 4 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 pint cherry tomatoes
- 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade
- 1/2 cup marinated small pitted olives, such as from an olive bar
- 1/2 cup roasted red peppers, such as from an olive bar
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden
- 1 bag frozen brown rice
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Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
- Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
Source
Original recipe: View Original
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