4 organic boneless skinless chicken breast halves
1 large jar sun-dried julianne tomatoes in oil
1 jar or can of artichoke quarters
1 bag of baby spinach
Cut the chicken breast in half to make them thinner. Add them to a stainless skillet prepped with a drizzle of extra virgin olive oil sitting on medium heat. Cook chicken about three to 4 minutes on each side until it starts to brown. Add a sprinkle of garlic powder to each chicken breast.Add the jar of sun-dried tomatoes in oil to the pan and simmer for about 12 minutes. Add the can/jar of artichokes and cover and simmer for another 12 or so minutes. This dish can sit on warm heat for a while if need be. Right before serving add a bag of organic baby spinach and toss with tongs until the spinach is slightly wilted. Remove and serve.
This dish is very enjoyable the next day too.The flavors are amazing but your spinach will be completely wilted and dark green however I still liked it very much as a leftover.