Pollo Mediterraneo

• 1 x 6-8oz Jar of Grilled Artichokes (seasoned, packed in oil not vinegar)
• 2-3 Medium Tomatoes
• 2-4 Organic Chicken Breasts or Thighs
• 2 teaspoons Dried Oregano
• Salt/Pepper to taste
• Fresh Squeezed Lemon Juice (optional)

1. Pour a little of the olive oil from the jar of artichokes into a skillet or shallow pan and heat over a medium flame. Dice the chicken breast or thighs and place in the skillet/pot. Cook until they begin to turn opaque, 2-3mins should suffice. Stir them frequently so that they do not stick to the pan. You do not want to cook the chicken for too long at this stage or it will toughen and dry out.
2. Add the contents of the jar of grilled artichokes, oil, vinegar, seasoning and all. Stir the mixture and allow the chicken to cook for another 2-3 minutes over a medium flame.
3. While the chicken is cooking, dice the tomatoes and then add them to the mixture. Turn the flame down now and cook for another 3-5 minutes.
4. Add the oregano and stir. When the tomatoes begin to loose their skins and break down just a bit, the dish should be ready.
5. Add salt and pepper to taste. Squeeze a little fresh lemon juice over it and serve with pasta or a nice rustic bread, to soak up the delicious sauce.
6. Although I have never done it, I was just thinking that adding a little Feta cheese crumbled over it might also be a nice addition. Let me know how it tastes if you try it!

artichokes, tomatoes, chicken breasts, oregano, salt, fresh squeezed lemon juice

Taken from food52.com/recipes/34580-pollo-mediterraneo (may not work)