Note-I made this recipe again more recently!
Ryan and I both LOVED this dinner. We're big fans of anything mediterranean flavored and this certainly fit the bill. My sister Julia emailed me this recipe last week, saying she'd made it and enjoyed it, and upon reading the recipe, I knew it was something I would also like. I'm not sure where she got the recipe from, and I adapted it slightly, so I'm going to post my version below.
This was easy to prepare and took less than thirty minutes start to finish. After a busy weekend, this was just what I was looking for! The recipe says it serves 4, and we probably have 1 1/2 servings left...for sure enough to eat tomorrow night for dinner if we supplement it with something else. Yea leftovers!
2 medium skinless chicken breasts, cut into small pieces
2 tablespoons minced garlic
2 tablespoons olive oil
5 roma tomatoes, chopped
1 14 oz can of quartered artichoke hearts
approximately 1/2 6 oz can black olives (I cut the olives into fourths)
1/2 tsp dried italian seasoning (I didn't have this and instead used spices I had on hand...I made sure to add some red pepper flakes which gave the dish a nice kick)
1/4 tsp ground black pepper
2 cups spinach (the recipe Julia sent me called for romaine or mesclun mix)
handful crumbled feta cheese
1. In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 3-5 minutes or until chicken is brown.
2. Stir in tomato, artichoke hearts, olives, and spices.
3. Bring mixture to boiling, reduce heat and simmer for 10 minutes (covered) or until chicken is no longer pink.
4. Add spinach and cover until spinach is wilted. Sprinkle on feta cheese.
5. Serve on top of or alongside of crusty italian or french bread (we served with the LAST of our bagels)
(as always, excuse the terrible picture...but know the taste far exceeds the view :))