2 T. Kalamata olive oil, divided 4 boneless, skinless chicken breasts, sliced salt and pepper 1 cup mushrooms sliced 1 medium garlic clove minced 4 scallions chopped 1 can TJ’s regular artichoke hearts, drained and quartered 1 cup TJ’s chicken broth (or more, if needed) 2 C. cooked TJ’s organic basmati rice (or TJ’s frozen jasmine rice) 1 C. TJ’s canned Plum Tomatoes with Basil(drained and coarsely chopped); OR 1/2 C. TJ’s refrigerated roasted tomatoes 1/4 C. TJ’s kalamata olives, drained, chopped and mixed with tomatoes Heat 1 T oil in nonstick skillet over medium-high heat. Season chicken with salt and pepper and add to skillet, sautéing until brown. Remove chicken and set aside. Add remaining oil and saute mushrooms, garlic and scallions until tender. Add broth and return chicken to pan. Add artichoke hearts and simmer until cooked through. Serve over rice and top with tomatoes and olives mix.