Ingredients4 tablespoons olive oil1 pound boneless, skinless chicken breasts, thinly sliced 1 pint cherry tomatoes 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 1/2 cup marinated small pitted olives, such as...

4 tablespoons olive oil

1 pound boneless, skinless chicken breasts, thinly sliced 

1 pint cherry tomatoes 

1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

1/2 cup marinated small pitted olives, such as from an olive bar 

1/2 cup roasted red peppers, such as from an olive bar 

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

1 bag frozen brown rice 

Directions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.

2. Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.

3. Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

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