2 large organic boneless chicken breasts cut into pieces
1 tbsp extra virgin olive oil
10 to 12 cloves garlic, crushed
2 cups chopped tomatoes or one 14 ounce can diced tomatoes
3 tbsp white wine vinegar
2 tbsp tomato paste
¼ to ½ cup water
1 can artichoke hearts, drained and rinsed
½ cup pitted kalamata olives
¼ cup tightly packed chopped fresh basil
3 tbsp chopped fresh oregano
6 cups baby spinach
Herbamare and freshly ground black pepper to taste
Chopped fresh basil and oregano for garnish
Place arrowroot powder, Herbamare or sea salt, black pepper, and dried thyme into a shallow dish and gently mix together with a fork. Add the chicken pieces and move chicken around to coat with arrowroot mixture.
Heat olive oil in an 11 inch skillet over medium heat. Add chicken pieces and lightly sauté for about 5 minutes, moving the chicken around to cook on all sides. Add the crushed garlic and continue to cook for about another minute, keeping everything moving in the pan. Add the diced tomatoes, white wine vinegar, tomato paste, and water; stir to mix everything together. Then add the artichoke hearts and kalamata olives, basil, and oregano; mix well. Cover and simmer for 25 to 35 minutes over low heat, stirring occasionally.
Then add the spinach, and cook for about another 10 minutes. Remove from heat and add salt and pepper to taste. Garnish with chopped fresh basil and oregano.