Ingredients
3/4 pound boneless skinless chicken breasts, cubed1-1/4 teaspoons Greek seasoning1 tablespoon olive oil1 cup sliced fresh mushrooms1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 can (14 ounces) water-packed quartered artichoke hearts, drained2 cups cooked brown rice1/4 cup crumbled feta cheese
Preparation
Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer.
Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
