2 T. Kalamata olive oil divided
6 uncooked boneless, skinless chicken breasts
2 cups mushroom(s) sliced,
2 medium garlic clove(s) minced
2 Tbsp scallion(s) chopped
1 can Trader Joe's artichoke hearts, drained and halved
2 C.cooked rice
1 C.tomato(es) diced
2 C. Trader Joe's chicken broth
1/4 C. Trader Joe's pitted Kalamata olives, drained and sliced or chopped
1/2 C. Trader Joes feta cheesse crumbled, or shaved parmesan cheese

Heat 1 T.oil in nonstick skillet over medium-high heat. Season chicken with salt and pepper and add to skillet, sautéing until brown. Remove chicken and set aside. Sauté remaining oil, mushrooms, garlic and scallions until tender. Add broth and return chicken to pan. Add artichoke hearts and simmer until cooked through. Serve over hot rice and top with tomatoes, olives and cheese.