4-6 chicken breast (thinly sliced)
2 tbsp. Mediterranean Seasoning
6 oz. sun-dried tomatoes
8 oz. artichoke hearts (drained)
5 tbsp. olive oil, divided
3 tbsp. capers (drained)
1 lemon sliced thinly
2 tbsp. flat leaf parsley, chopped
Season chicken with Mediterranean Seasoning.
Heat 2 tbsp. of olive oil over medium-high heat in a cast-iron pan or large skillet.
Add chicken to pan and sear 4-5 minutes until golden. Flip chicken and sear for 4-5 minutes until golden brown. Remove chicken to plate.
Add sun-dried tomatoes, capers and artichoke to skillet.
Reduce heat to medium-low and add 2 tbsp. of olive oil. Stir to combine.
Add chicken back to skillet and cook chicken & veggies over medium-low heat for 7-10 minutes covered, until chicken is cooked through and no longer pink in center or until internal temperature reaches 165°.
Plate chicken and spoon olive oil mixture of vegetables over chicken. Garnish with parsley and lemon slices. Serve and Enjoy!
Smoky mesquite with sea salt & pepper