Mediterranean Chicken Recipe

Ingredients

• 10.33 lb (600 g) skinless, boneless chicken breast, diced
• Salt and freshly ground black pepper
• 1 tbsp chopped fresh thyme
• 1 bunch asparagus, trimmed and cut into bite-size pieces, about 14 oz (400 g) in total
• 8 oz (225 g) button mushrooms, sliced
• ½ cup oil-packed sundried tomatoes, diced
• 8 canned artichoke hearts, about 4 oz (120 g) total, cut into bite-size pieces
• 2 cups cooked brown rice

1. In a large wok, heat 2 tbsp olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes, or until the chicken is white on all sides and the juices run clear. Once the chicken is fully cooked, transfer to a bowl and set aside.
2. To the same pan, add the remaining 2 tbsp olive oil and thyme. Cook over medium heat for 1 minute, then add the asparagus and mushrooms. Cook for 3 minutes more, stirring occasionally, or until the mushrooms begin to brown.
3. Add the sundried tomatoes and artichokes and cook for 3 minutes more, stirring occasionally. Season salt and pepper. Add the cooked chicken to the pan and stir. Remove from heat.
4. To assemble the meals, add ½ cup cooked rice to each of 4 containers. Divide the chicken and vegetables evenly among the containers.