1 pound chicken breasts, grilled and sliced
1 (14.5 oz.) can diced tomatoes with basil and oregano, drained
1 (8 oz.) jar artichoke hearts, drained
1 cup mushrooms, cleaned and chopped
1 cup spinach, roughly chopped
1/4 cup kalamata olives, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup fresh basil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
Kosher salt and freshly ground pepper, to taste
Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sauté for 6-8 minutes, or until softened.
Step 2: Add mushrooms and cook for another 5 minutes. Add minced garlic and cook for 1 minute, or until fragrant. Season with salt and pepper.
Step 3: Stir in remaining olive oil, plus balsamic vinegar, and mix in diced tomatoes, artichoke hearts, olives, and sun-dried tomatoes, then season with oregano.
Step 4: Add sliced chicken to pan and cook for 5-10 minutes, or until heated through.
Step 5: Sprinkle freshly chopped basil into the skillet and serve hot!