Spinach Pesto, Artichokes and Tomatoes

A healthy, flavorful, moist chicken dish made with spinach pesto, tomatoes, artichokes and topped with Parmesan cheese.
Serves: 4 Servings
1 lbs. chicken breast, skinless boneless
sprinkle salt & pepper
1 tsp. olive oil
¼ cup onion, diced
¼ cup chicken broth
1 cup cherry tomatoes, cut in half
1 14 oz. can artichokes, drained, cut in half or quartered
2 tbsp.Parmesan Cheese
2 tbsp. balsamic glaze (optional)
Spinach Pesto:
2 cups spinach, fresh, stems torn off
1 clove garlic
2 tbsp. chicken broth
To make Pesto:
In a food processor add spinach, garlic and chicken broth. Process until it forms into small bits. Your not looking for creamy. Set aside until ready to use.
Sprinkle chicken with salt and pepper
In a large skillet, sear the chicken on both sides, but don’t cook all the way through. Set chicken a side.
In the same skillet add olive oil and onion, saute until lightly softened; about 3 minutes. Be sure to pick up the chicken bits left in the pan.
In the same skillet with the onion, add chicken broth, chicken, tomatoes, artichokes and spinach pesto. Top with Parmesan Cheese. Cover with a lid and cook until vegetables are soft and chicken is cooked all the way through; about 7 minutes.
Place chicken on a plate, top with vegetables and spoon sauce from the pan over the top. You can also add a little bit of balsamic glaze for some extra fun flavor!