Easy Mediterranean Chicken

• Chicken↗
• extra virgin olive oil↗2 tablespoons
• boneless skinless chicken breasts, patted dry↗4
• all-purpose flour↗1 tablespoon
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄2 teaspoon
• garlic powder↗1⁄2 teaspoon
• dried oregano↗1 teaspoon
• Optional Sides
• (14 ounce) can artichoke hearts, strained and cut in half (not marinated)1
• chickpeas, canned, rinse well↗1 1⁄2 cups
• (10 ounce) package frozen chopped spinach, thawed and dried well1
• fresh lemon juice↗2 tablespoons
• salt and pepper
• creamy prepared polenta, kept warm2 cups

Step-by-step instructions

1. 1

   Heat olive oil over medium high heat in large frying pan.

2. 2

   Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.

3. 3

   Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.

4. 4

   In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.

5. 5

   Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.

6. 6

   Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.