Paleo Mediterranean Chicken
Paleo Mediterranean Chicken

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

In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
Add the minced garlic in with the onions, and sauté together one more minute
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
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
Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Serve hot garnished with the fresh basil

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