All the Mediterranean flavors come alive with this skillet dish. It’s quick and easy, and you can prepare all of it in the same skillet!

Ingredients:

  • 3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, chopped
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 2.25-ounce can sliced pitted ripe olives, drained
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon ground black pepper
  • 2 cups romaine lettuce, chopped
  • 1 cup crumbled feta cheese (4 ounces)
  • 1/3 cup fresh basil leaves, shredded or torn
  • Sliced crusty Italian or French bread, toasted

Directions:

  1. In a 10-inch skillet, cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown.
  2. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink.
  3. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread.

Makes 4 servings.