Mediterranean Chicken

I saw this dish originally on The Kitchen. They used the grocery store salad bar to make this and just added chicken. I have modified this to my taste and into what you see below so you can make it entirely from the pantry and freezer if you wish. I always have all the ingredients for this on hand as a backup meal when I need to cook but forgot to grocery shop.

Ingredients

4 tablespoons Olive Oil

1 Pound Chicken Breast Tenderloins cut into 1 inch pieces

1 Pint Cherry Tomatoes (can sub canned tomatoes whole or diced)

1 Medium White Onion

3 Cloves Garlic

12 oz Jar or canned Artichoke Hearts 1/2 drained

6 or 7 ounce Jar Kalamata 3/4 liquid drained

16 ounce Jar sliced roasted red peppers drained

2 tablespoons Italian Seasoning

Salt and Pepper to taste

1 Package Basmati Minute Rice for Serving

1. Heat 2 tablespoons olive oil in a large skillet over Medium High heat. Season the chicken with salt, pepper, and 1 tablespoon italian seasoning. Add the chicken to the skillet and cook through about 5 minutes. Remove from the pan and set aside.

2. Add remaining 2 tablespoons of olive oil to the pan. Cook cherry tomatoes and onions until the tomatoes start to blister and pop and the onions start to become transparent about 3-4 minutes. (If using canned tomatoes add them after cooking the onions)

3. Stir in Artichoke hearts and olives cooking until the liquid reduces while scraping the bits off the bottom of the pan about 2 minutes.

4. Add the roasted red peppers and season with 1 tablespoon italian seasoning and salt and pepper. Cook until heated through around 2 minutes.

5. Add the Chicken back to the pan to heat.

6. Cook the rice according to the package instructions.

7. Spoon chicken mixture over rice and serve.

Can be frozen in individual containers and reheated in individual portions.