INGREDIENTS:
- 4-6 Boneless skinless chicken thighs
- Approx. 1 1/2 lbs 1/4 tsp each salt and pepper
- 1 tbsp. extra virgin olive oil
- 1 12 oz. jar marinated quartered artichoke hearts
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes (optional)
- 1 cup Kalamata olives cut in half
- 1 cup cherry tomatoes cut in half
- 4 oz. Feta cheese
- 1/2 tsp. of salt and pepper
DIRECTIONS:
- Heat a large skillet with the extra virgin olive oil to medium high heat.
- Season chicken breasts with salt and pepper.
- Add chicken to the skillet and sauté for 4-5 minutes.
- Cut artichoke quarters in half.
- Add the marinade from the artichoke heart to the pan with the chicken thighs.
- Reserve the artichoke hearts.
- Allow the chicken to cook in the marinade for 2-3 minutes.
- Turn heat down to a simmer and add artichoke hearts, olives, tomatoes, oregano and red pepper flakes to the skillet.
- Cook for about 5-7 uncovered.
- Serve over rice, couscous or by itself.
- Top with crumbled feta cheese