Healthy Recipe for Chicken with Chunky Vegetable Sauce

I got this recipe from Fitnessmagazine.com, and with a few minor changes made it to suit my own tastes.

Chicken with Chunky Vegetable Sauce

Ingredients

• 2  tablespoons  all-purpose flour
• 4  medium  skinless, boneless chicken breast halves (about 1 pound)
• 1  cup  finely chopped onion
• 1  tablespoons  olive oil
• 2  cloves  garlic, minced
• 14-1/2  ounce  can diced tomatoes, undrained
• 14  ounces  can artichoke hearts, drained and halved
• 1/3  cup  reduced-sodium chicken broth
•     Dash of black pepper
• 2  teaspoons  drained capers or 2 tablespoons chopped pitted ripe olives
• 1  tablespoons  snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2  cups  hot cooked rice
•     Pitted ripe olives

Directions

Place flour in a shallow dish. Dip chicken in flour to coat. Set aside.
In a large skillet, cook onion in hot oil over medium heat for 3 minutes. Stir in garlic; push mixture to sides of pan. Add chicken. Cook 4 minutes, or until brown, turning once. Add tomatoes, artichokes, broth, and pepper; stir.
Bring to a boil; reduce heat. Simmer, covered, 10 minutes, or until chicken is tender and no longer pink. Remove chicken.
Simmer tomato mixture, uncovered, about 3 minutes, or until reduced to desired consistency. Stir in capers and oregano. Serve the chicken over rice; top with sauce. If desired, garnish with olives.

Serves 4

I left out the artichokes, capers, and olives, because I really don't care for them.  And I used brown rice instead of white rice (brown rice has more health benefits).   Either way, this is a fresh, healthy, and delicious meal!  Enjoy!

-Michelle of CreativeCritters