Ingredients (2 servings)

• 2 chicken breasts
• 1 tablespoon of olive oil
• 1 tablespoon of minced garlic
• 2 large zucchinis
• An 8 oz jar of sun-dried tomatoes (reserve some of the oil for flavoring)
• A 6.5 oz jar of marinated artichoke hearts
• 10-15 kalamata olives, sliced in half
• 2 tablespoons of chopped green onions
• 1 tablespoon of chopped fresh parsley
• Fresh feta cheese, crumbled
• A drizzle of fresh lemon juice
• Black pepper to taste

Instructions

1. Chop the chicken breasts up into small bite size pieces.
2. Heat the olive oil in a large skillet over medium heat and add in the chicken. Cook it through until it starts to crisp up and brown. Then add the minced garlic.
3. While the chicken is cooking, spiralize the zucchinis.
4. Slice up the sun-dried tomatoes and artichoke hearts, then add them as well as the zucchini noodles (zoodles) to the skillet. Cook until the zucchini starts to soften.
5. Once everything is cooked, dish it up into two servings. Top off each serving with half of the kalamata olives, green onions, parsley, feta, lemon juice, and pepper. I don’t recommend adding salt since the olives, artichokes, and feta are already so salty.
6. For extra flavor, I like to drizzle some of the oil from the sun-dried tomato jar over each serving as well.