Skillet Greek Chicken with Artichokes, Spinach, Tomatoes, Feta and Kalamata Olives
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Ingredients
  • 1 lb chicken, cut into chunks
  • ¾ - 1 bag of spinach (I pulled off the stems, but you can do whatever you want)
  • ½ jar of kalamata olives, halved
  • 1 can artichoke hearts, drained and roughly chopped
  • ½ container of grape tomatoes, halved
  • ½ -3/4 cup chicken broth
  • ¼ -1/2 tsp green or Italian seasoning
  • 1-2 cloves garlic, minced
  • 1 Tbsp olive oil
  • Feta cheese
  • Lemon
  • Salt & Pepper
Instructions
  1. Heat olive oil on medium high heat in a large skillet. Salt and Pepper Chicken. Once hot, add chicken chunks and cook turning occasionally for 6-7 minutes until just cooked through.
  2. Add garlic and Italian seasoning and cook for 1 more minute. Turn heat to medium low heat. Add chicken broth and stir in artichokes and olives, and heat for 2-3 minutes until broth bubbles. If desired, add a squeeze of lemon juice in.
  3. Stir in tomatoes and spinach and cook until spinach starts to wilt (about 2-3 minutes). Add in a large handful of Feta cheese. Add salt and pepper to taste.
Recipe by One Green Fork at https://www.onegreenfork.com/skillet-greek-chicken-with-artichokes-spinach-tomatoes-feta-and-kalamata-olives/