Lemon Chicken and Rice With Artichokes |
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Prep Time: 10 Minutes Cook Time: 21 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch strips |
2 1/4 cups onions, chopped |
1 cup red bell pepper, chopped |
2 cups instant rice, uncooked |
1/4 cup lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (14 ounce) can reduced-sodium chicken broth |
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way) |
2 tablespoons parmesan cheese or 2 tablespoons romano cheese |
cooking spray |
Directions:
1. Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
2. Add chicken, onion, and bell pepper and saute 5 minutes.
3. Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
4. Cover and reduce heat; simmer for 15 minutes or until rice is tender.
5. Stir in artichokes and cook for another minute until thoroughly heated.
6. Sprinkle with cheese.
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