Ingredients

The following ingredients have 4 Servings
  • whole cooked Rotisserie Chicken
  • 1 can Diced Tomatoes {28 oz.} - do not drain
  • 1 can Quartered Artichoke Hearts {14 oz.}
  • Greek Kalamata Pitted Olives
  • 1 tsp. Capers
  • 1 tbsp. Oregano
  • 1 tsp. Garlic Powder
  • Dash of Pepper
  • 1 cup Rice
  • Feta Cheese

Instruction

  • Remove the skin from the Rotisserie Chicken, and carve out the breast.
  • Shred the chicken breasts up with fingers or 2 forks, then set aside in a bowl.
  • The rest of the chicken can be saved for other uses... I save the wings and legs for my daughters to eat and frequently make soup stock from whatever remains.
  • Next, slice up some Kalamata olives, and set aside. (The amount depends on how much you like them.)
  • Then drain your can of artichoke hearts in colander, then add in chopped olives to colander, and set aside.
  • While those are draining, pour entire contents of can of diced tomatoes into a saucepan. {do not drain}
  • Next add the artichoke hearts and olives to the tomatoes in saucepan. Stir well.
  • Add Oregano, Garlic Powder, Pepper, and 1 heaping tsp. Capers to saucepan. Stir well.
  • Cook over Medium heat, stirring occasionally, until all ingredients are heated through.
  • While ingredients are heating, cook your Rice using a Rice Cooker or on the Stove Top.
  • Reheat chicken in bowl for a few seconds in the microwave, to make sure it's hot.
  • Once rice is done cooking, pour cooked rice in the bottom of a large bowl.
  • Then spread out reheated cooked chicken on top of rice.
  • Add the tomato/artichoke/olive mixture.
  • Sprinkle with Feta cheese to taste. And that’s it! Dinner is served.