Rustic Mediterranean Chicken

In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink and begins to brown, about 6 to 8 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the marinated artichoke hearts, roasted red peppers, and Kalamata olives. Add the fire-roasted tomatoes, Greek seasoning, and kale. Continue to cook, stirring, until the kale is heated through, about 2 to 3 minutes.

Serve immediately or store in the refrigerator for up to 3 days.