This is a very simple and healthy Mediterranean-style chicken and veggie dish that can be made in one pan. Substitute pre-cooked chicken to make prep even faster. I recommend organic ingredients wherever possible, especially the chicken. Make ahead for a party and re-heat in minutes.
3 TB avocado oil or ghee, divided
1 to 1.5 lb organic free range chicken
1 tsp ground cumin
1 tsp chili powder
1 tsp fine pink sea salt
1/2 yellow onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
3 Roma tomatoes, diced
8 oz jar sundried tomatoes, drained and chopped
8 oz jar/can artichoke hearts, drained and quartered
1/3 cup Kalamata olives, drained and halved or sliced
1 TB olive oil
1 TB balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
1 TB dried basil
3 cups fresh baby spinach
Salt & pepper to taste
Dice chicken and toss in large mixing bowl with 2 TB avocado oil or melted ghee, and cumin, chili powder and 1 tsp sea salt.
Cook chicken in large skillet over medium heat until cooked through and no longer pink inside. Remove chicken from pan.
Add remaining 1 TB avocado oil or ghee to skillet and sauté the chopped onions for 3-4 minutes.
Add the minced garlic and sauté together one additional minute.
Add the mushrooms and cook 5-7 minutes until mushrooms are golden. Add remaining spices (parsley, oregano, basil, and salt & pepper to taste) while cooking.
Reduce heat. Add 1 TB of olive oil and 1 tablespoon of balsamic vinegar to the skillet and then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Stir a few minutes to heat.
Return the chicken to the skillet and add spinach– stir and cook 1-2 minutes, or until chicken is reheated and spinach is slightly wilted.