Mediterranean Grilled Chicken by Jodie Fitz
Another simple mix with fabulous flavors….
2 pounds of boneless, skinless chicken breast
8 oz. roasted red peppers
6 1/2 oz. quartered, marinated artichoke hearts*
2.25 oz. can of sliced olives
1 cup grape fresh tomatoes
1. Halve and pound the chicken.
2. Season the chicken fillets with salt & pepper and grill them until they are fully cooked.
3. In a mini chopper or food processor drain and chop the roasted red peppers. Pour them into a bowl.
Continuing to use the mini chopper or food processor, drain & chop the marinated artichoke hearts and add them to the chopped red peppers.
Drain and chop the sliced olives and add them to the peppers and artichokes; again use the mini chopper or food processor.
Wash the grape tomatoes and chop them in the mini chopper or food processor and add them into a bowl.
NOTE: Chop the red peppers, artichoke hearts, olives and grape tomatoes so that they have texture and are not pureed. Stir them together. Simply pour over the cooked chicken like a sauce. It can be served chilled, room temperature or warm depending on your preference.
*I do like the Central Market marinated artichoke hearts when using this recipe.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.[googleplusauthor]