This is a quick chicken dinner to make.  And everybody knows that I *heart* both artichokes and olives, so this was right down my alley.  One serving is only 5 PointsPlus, so it’s a nice choice for a dinner.  Serve with a vegetable and maybe some couscous (another favorite of mine!).

• Heat a large skillet over medium-high heat. and coat with some EVOO.

• Season some thin cut chicken breasts with dried oregano and s&p on both sides.

• Add the chicken to the skillet.

• Cook until golden brown on both sides, about 8 minutes total.

• Transfer the chicken to a plate.  Cover with foil to keep warm.  (I cooked my chicken in 2 batches so I didn’t overcrowd the pan.  I recommend it.)

While the chicken is cooking, get the other ingredients ready-to-go…

• Add 3/4 cup chicken broth to the skillet.  (I actually used turkey broth, and it tasted just fine!)

• Add 1 can of artichoke hearts (drain the can first!) and about 10 kalamata olives, both sliced in half.

• Squeeze in the juice of 1 lemon.
• Bring to a boil.
• Scrape the bottom of the pan to release the brown bits left from the chicken.
• Add the chicken back to the pan to heat through.

Enjoy!