Mediterranean Tomato, Chicken, Artichoke, & Quinoa Skillet

Continuing on with the low-carb, high protein theme, last night I used this recipe for "Mediterranean Pizza Skillet" as a jumping off point.  However, I don't like olives, I didn't have Italian Seasoning, and I didn't want to serve it with a side of carbs.  I ended up with a very tasty supper, and even my incredibly picky two year old ate his whole bowl of it!  (Though I did not serve him 'leaves' with his.)

What follows is my take on the recipe:

 

Ingredients

•  1 1/2 cups cooked quinoa

• 3  medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  
• 2  cloves garlic, minced
• 2  tablespoons olive oil
• 3  tomatoes, chopped
• 1  14-ounce can quartered artichoke hearts, drained 
• 1/2  teaspoon dried Greek seasoning
• 1/4  teaspoon ground black pepper
• 2  cups romaine lettuce, chopped
• 1  cup crumbled feta cheese (4 ounces)

Directions

In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in artichoke hearts, quinoa, Greek seasoning, and pepper. Cover, and cook on low for 5 minutes, or until heated through. Add tomatoes and 1/2 c. cheese. Cook, covered, for 1 to 2 minutes more. Serve on a bed of romaine and sprinkle with remaining cheese. Makes 4 servings.