Another recipe from Light & Tasty. This one is so easy and delicious and healthy! It would be very good for low-carbers too. I have made this with different kinds of olives, and just green olives when I didn't have any others. It's good any way!

Ingredients

4 serv.

boneless skinless chicken breast halves↗4
salt↗1⁄4 teaspoon
pepper↗1⁄4 teaspoon
olive oil↗2 teaspoons
chicken broth↗2⁄3 cup
artichoke hearts1
(14 ounce) can artichoke hearts, drained and quartered
stuffed olives1⁄4 cup
halved
Greek olive↗1⁄4 cup
pitted and halved
fresh oregano↗2 tablespoons
minced
lemon juice↗1 tablespoon

Step-by-step instructions

1
Sprinkle chicken with salt and pepper.
2
In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
3
Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
4
Bring to a boil.
5
Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.

Source: food.com

Original recipe ↗

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