Ingredients
3 boneless, skinless chicken breasts, cut in quartersseasoning of choice - we used Greek seasoning and it was delish!
extra virgin olive oil
small to medium diced onion
1/2 tea. sea salt
1/4 tea cinnamon
1 14 oz. can of fire-roasted tomatoes
1 14 oz. can or jar of artichokes
Directions
Season the chicken and sear it in enough EVOO to coat the pan over medium-high heat. (Don't cook it through, just brown each side.)
Move the chicken to a plate.
Add onion, more seasoning, salt, and cinnamon and saute the onion over medium heat until translucent.
Add the tomatoes and mix. When it starts to bubble, add the chicken back into the pan, along with the artichokes.. Cover and simmer for 15 to 20 minutes.
This would be good with roasted potatoes, pasta, quinoa, or a salad. Our Greek seasoning is a little salty (we get it from a spice shop) so next time I won't add the sea salt. The original recipe also calls for garlic, which I forgot, and suggests some spice blends you can mix yourself. I think you could mix this up with all kinds of vegetables. It's a one-pan meal (if you have a big enough pan!) but you could also probably pour the sauce over the seared chicken and bake it until done.
I've had a super busy week this week, not really with Christmas activities, just with a lot of regular stuff falling at the same time. Tomorrow we're helping with the Expo for the Hot Chocolate Run. We can't run the race, unfortunately, because it's on a Sunday, and we have to be at church -- I'm singing in the Christmas cantata! (I'd like to say I'm the star, as much as any alto is the star). I prefer races on Saturdays (take note, race directors of the world!!). I did run 7 miles today in the cold (ok, it wasn't THAT cold) and the wind (again, not as bad as it has been, which is why I went outside). The sun actually came out, and it was a great run, except that my phone died after 3 miles so I had to run without Christmas music to fuel me!
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