Recipe Station

You can serve this with rice on the side to mix in or if you want you can get a little healthier and have some quinoa. Make sure so add some extra garlic into this dish – you won't regret it.

Let's Get Started…

Ingredients To Gather:

• 1/2 yellow onion, diced

• 2-3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 3 Roma tomatoes, diced

• 8 oz jarred artichoke hearts, liquid drained

• 1/2 cup sun-dried tomatoes, chopped

• 1/3 cup Kalamata olives, chopped

• 1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods )

• Fresh spinach – a couple of handfuls

• 2-3 Tbsp olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)

• 1 Tbsp balsamic vinegar

• 1 tsp dried parsley

• 1 tsp dried oregano

• 2 Tbsp fresh basil, chopped for garnish

• Salt & pepper to taste

Instructions To Follow:

1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes.

2. Add the minced garlic in with the onions, and sauté together one more minute.

3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking.

4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes.

5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through.

6. Serve hot garnished with the fresh basil.

Finished!

Have You Ever Made This Delicious Dish Before? If So Tell Us How It Came Out & How Much You Liked It.

Happy Cooking & Enjoy!

Article & Photo Source: Paleo Newbie