INGREDIENTS
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1/2 yellow onion, diced
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2-3 cloves garlic, minced
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8 oz mushrooms, sliced
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3 Roma tomatoes, diced
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8 oz jarred artichoke hearts, liquid drained
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1/2 cup sun-dried tomatoes, chopped
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1/3 cup Kalamata olives, chopped
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1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods )
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Fresh spinach – a couple of handfuls
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2-3 Tbsp olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
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1 Tbsp balsamic vinegar
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1 tsp dried parsley
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1 tsp dried oregano
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2 Tbsp fresh basil, chopped for garnish
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Salt & pepper to taste