Mediterranean Stir Fry

Boneless/skinless chicken breast ½ breast per person
Roasted Red Pepper 1 per serving
Marinated Artichoke Hearts, drained; 1/4 jar per serving
I slice of Vadalia Onion per serving
2 Tbs Fresh Lemon Juice per serving

Heat grapeseed, canolla or olive oil in saute pan over medium heat. Add onion slice and cook until semi-transparent; add diced red pepper and drained artichoke hearts. Stir occasionally, cooking until glaze forms in pan. Remove pepper mix and add thinly sliced chicken breast; sear on one side for a few minutes. Turn breasts over and cover chicken with pepper mix. Add lemon juice and onion powder; finish Salt and pepper to taste, sprinkle with coarsely grated 3 cheese blend.
Toss over angel hair pasta or place on bed of field greens and fresh veggies.