This dish is truly a favourite of mine! The chicken is so tender, and it is such an easy way to get a variety of veggies on your plate. Best of all, it makes for an easy after dinner cleanup 😉 Packed full of protein, vitamins and minerals, you will not want to miss out on this one!

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins

Ingredients:

• 3 chicken breasts
• 2 cups small potatoes
• ½ jar artichokes
• ½ jar sundried tomatoes
• ½ cup feta cheese
• ½ onion,
• 1 red pepper
• 2 cups kale
• ½ cup cream
• 1 tsp garlic powder
• salt & pepper
• 1 tsp Italian seasoning

Directions:

1. Season the chicken breasts with garlic powder, Italian seasoning and salt and pepper.
2. In a large pan on medium to high heat, add a drizzle of oil from the sundried tomatoes before placing the seasoned chicken breasts into the pan.
3. Cook the chicken approximately 7-8 minutes per side, based on the thickness of the chicken, until no longer pink inside.
4. While the chicken is cooking, prepare your vegetables by cutting the potatoes to bit size, dicing the onion, slicing the pepper, and chopping the kale to bit size.
5. Once the chicken is fully cooked, set it aside.
6. In the same pan, add the potatoes along with ⅔ cup of water, bringing it to a boil. Stir constantly to ensure thorough cooking, until the water evaporates and the potatoes are tender. 
7. Add onion and oil from sundried tomatoes to the pan, sauté for 2-3 minutes before incorporating red pepper and kale, sautéing until kale is wilted. Add in your sundried tomatoes and artichokes.
8. Then, pour in cream and add in half the feta cheese, stirring to make sure everything is creamy.
9. Finally, add in your cooked chicken back to the pan and finish by topping everything with the remaining feta. Enjoy!