One-Pan Tandoori Chicken

I was in the mood to cook, tonight, and had picked up some artichokes at Sprouts the other day...so wild experimentation transpired!

Onions, peppers, artichokes, fire roasted tomatoes and chicken...yum!

2 chicken breasts...organic if you can find them.  (We get them at Costco)
1/2 onion (more if you like), sliced
1/4 green pepper, cut in strips
1 C. artichokes (a jar or from the deli)--pickled, anyway
1/2 can of organic fire-roasted diced tomatoes
Salt and pepper or Pepperman
Tandoori spice--we have Penzey's blend

Cut up vegetables and saute' in olive oil until tender and onions are transparent--tomatoes and artichokes can be added later.

In a separate pan, saute' cubed chicken breast in olive oil, season with salt and pepper to taste.  Sprinkle GENEROUSLY with Tandoori spice--taste as you go, if you like, but I like kind of a lot.

Serve over rice or cauliflower rice, or just pile in a bowl, as we did!

Yep, not much left!

Traditionally, Tandoori Chicken is whole pieces...Seva; a Taste of India (one of our favorite restaurants) serves drumsticks that are gorgeous, tender and juicy...but I wanted vegetables, too...