Heat olive oil in a large skillet over medium heat.
Sprinkle both sides of chicken breasts with 2 teaspoons of the Italian seasoning and sauté for 5 to 7 minutes per side, until cooked through. Remove from skillet; let cool for a minute, then cut into strips. Cover chicken and set aside.
Using the same skillet, simmer together the chickpeas, artichoke hearts, diced tomatoes, black olives, and broth. Add chicken strips and heat through. Meanwhile, bring 4 cups water to a boil in a medium pot. Remove from heat and slowly whisk in instant polenta and black pepper. Cover and let sit for 5 minutes.
When ready, pour polenta into serving bowls, then top with chicken mixture and crumbled goat cheese (optional).
Per serving: 868 calories, 22 grams fat (5.5 grams saturated fat), 84 milligrams cholesterol, 689 grams sodium, 111 grams total carbohydrates, 29 grams fiber, 61 grams protein.
