New Favorite Recipe!!!!!

Very random update (more soon when my computer is up and running!):

I just want to share this recipe with y'all. I keep making it and it is even more amazing everytime!
The only thing I do differently is that I use regular pesto and add sundried tomatoes....

ENJOY!

This savory main dish is quick and easy to make.

Serves: 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Nutrition Score per serving:

433 calories, 44 g carbs (41%), 13 g fat (27%), 4 g fiber, 35 g protein (32%)

Ingredients

2	cups instant brown rice
4	skinless, boneless chicken-breast halves, rinsed well and patted dry
2	teaspoons olive oil
1	14.5-ounce can diced tomatoes with green pepper and onion
1/4	cup sun-dried tomato pesto
1	14-ounce can artichoke hearts in water, drained and quartered
	Salt and pepper to taste

Directions

Cook rice according to package directions, without adding fat or salt.

Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook one minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside.

Add canned tomato mix to pan. Simmer for one minute, stirring constantly and incorporating any brown bits from the bottom of the pan. Stir in pesto and artichokes. Return chicken to pan. Cover and simmer for five minutes, until chicken is cooked through. Serve chicken and sauce over cooked rice.

http://www.shape.com/healthy_eating/recipes/chicken_with_artichoke_hearts_and_tomatoes_recipe