Quick & Healthy Chicken, Artichoke and Olive Lettuce Wraps

Step 1: Chicken and Rub ... Remove the chicken from the refrigerator, and season both sides with the Greek seasoning, salt, and pepper. Let them rest, while you prep the rest of the ingredients. I like to let them rest at least 30 minutes.

Step 2: Saute ... Add 1 tablespoon of the olive oil to a medium saute pan (non-stick is preferred, but not necessary); and, bring to medium heat. Add the chicken, and saute 4-5 minutes on medium high heat until golden brown; and no longer pink. They will go back in the sauce, but only for a minute to heat up; so, you want them mostly done. Remove from the pan, and transfer to a bowl, and cover to keep warm.

Step 3: Vegetables ... Add a little more oil, only if necessary; then, add the onion, garlic, and red pepper flakes, and saute slowly (so they don't brown) on medium to medium low heat (about 3-4 minutes). Next, add in the artichokes, and a pinch of both salt and pepper; and saute until they start to break down a bit, stirring often.

Step 4: Sauce ... Deglaze the pan with the white wine, and cook just a minute; then, add a little chicken broth, 1/4-1/3 cup, and stir until combined. And add the olives; and, continue to cook on medium heat 3-5 minutes. If the pan gets dry, add a little more broth. Season once again with salt and pepper, if necessary.

Step 5: Finish ... Add the chicken back in, lemon juice and zest, and fresh basil, and cook just a minute to heat up the chicken, and combine all the flavors.

Step 6: Serve ... Serve the chicken in a bowl, and all the lettuce leaves along the platter. If you want, you can always add other garnishes. I often serve a small bowl of crumbled feta and diced tomatoes as garnishes. But, use any of your favorites. Add some crusty bread, or maybe a fruit salad. ENJOY! And, if you want to keep if low carb, and another vegetable rather than the grilled bread. It's healthy and delicious.