1tablespoonfresh oreganochopped, sub 2 teaspoon dried
Heat the two tablespoon olive oil in a 12-inch skillet (nonstick, or cast iron only if it's well-seasoned and can withstand acidic foods) over medium-high heat. Cook the chicken breasts on one side for 5-6 minutes before flipping.
While the chicken is cooking, whisk together the olive oil, lemon juice, garlic, and oregano.
Add the lemon sauce, drained artichoke hearts, and cherry tomatoes to the skillet. Flip the chicken over and let everything cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Season with salt and pepper to taste.
If you want to get your vegetables more tender/browned, lower heat to a simmer and cook for a few more minutes. Remove from heat, serve, and enjoy!