Ingredients

• 2 tablespoons extra virgin olive oil
• 4 boneless skinless chicken breasts, patted dry
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 (14 ounce) can artichoke hearts, strained and cut in half (not marinated)
• 1 1/2 cups chickpeas, canned, rinse well
• 1 (10 ounce) package frozen chopped spinach, thawed and dried well
• 2 tablespoons fresh lemon juice
• salt and pepper
• 2 cups creamy prepared polenta, kept warm

Instructions

1. Heat olive oil over medium high heat in large frying pan.

2. Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.

3. Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.

4. In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.

5. Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.

6. Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.