Mediterranean Smothered Chicken

I am a fan of the flavors used in Mediterranean cooking.  Capers, lemon, garlic, olive oil, basil, artichokes - I say yes, please to all of them!  This chicken dish is quick to put together and delicious over brown rice that has been seasoned with a little bit of lemon juice or the pasta of your choice.  

Mediterranean Smothered Chicken (adapted from iowagirleats.com)

2 T. extra virgin olive oil, divided
1 1/2 lb. boneless, skinless chicken breasts cut into bite sized pieces
1/2 t. garlic powder
1 t. salt, divided
1 t. black pepper
2 large shallots, chopped
3 cloves garlic, minced
1/2 c. sundried tomatoes
1 (14 1/2 oz.) can quartered artichoke hearts
2 T. capers
1 t. lemon zest
2 T. lemon juice
3/4 c. chicken broth
1/4 c. chopped basil

Heat 1 T. olive oil in a large skillet over medium high heat.  Add the chicken and season with garlic powder, 1/2 t. salt and black pepper.  Saute 5-7 minutes until chicken is cooked through and no longer pink.  Transfer to a plate and set aside.

Add remaining tablespoon of olive oil to the skillet and reduce the heat to medium.  Add shallots and saute until translucent, about 3 minutes.  Add garlic and saute for 30 seconds, stirring constantly.  Add sundried tomatoes, artichoke hearts, capers, lemon zest and remaining 1/2 t. salt and saute until heated through, about 2 minutes.  Add lemon juice, chicken broth, basil and cooked chicken and reduce slightly, about 2 minutes.   Serve over rice or pasta.

This can easily be made ahead and store in the fridge.  Reheat in a skillet with a little extra chicken broth if needed.  

4 servings (355 calories each serving) according to my calculator on loseit.com