Olive oil
1 and ½ lb boneless, thin sliced, boneless, skinless chicken breasts, sliced into thin strips
1 medium red onion, sliced
1 tbsp finely chopped garlic
1 bunch asparagus, ends removed, then cut into 3 pieces each
1 pint cherry tomatoes
salt and pepper to taste
1 tbsp dried Italian seasoning
½ cup dry white wine
1 6 oz jar marinated quartered artichoke hearts with marinade
½ cup marinated small pitted olives
½ cup roasted red peppers, sliced into strips
handful fresh parsley, chopped
crumbled feta cheese
brown rice, prepared
Heat olive oil in large skillet over medium high heat. Cook chicken, tossing frequently then remove chicken and set aside. Add a little more olive oil to skillet, add onions and asparagus while tossing frequently. When veggies just start to soften up, stir in garlic. Cook one minute and add wine then bring to simmer and let liquid reduce by half. Add tomatoes and cover, after 3 minutes, light smash tomatoes with a fork. Stir in salt, pepper and Italian seasoning. Add artichoke hearts with marinade, olives, roasted red pepper. Cook until heated through, return chicken to skillet and incorporate everything. Top with fresh parsley and feta cheese and serve over brown rice.
