Tuesday, February 2, 2010

Lemon Chicken and Rice with Artichokes

I can't remember what drew me to this recipe, maybe it's Greek flavors; we love Greek food in our house. Whatever it was, our tummies are happy because of it. This was a winner all around. This is perfect for a weeknight meal because it is quick and easy and a one-pot deal-you gotta love that! We will definitely be eating this again.

Cooking Spray
1 lb. skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 onion, finely chopped
1 red red bell pepper, chopped
1 cup rice
1/4 cup fresh lemon juice (1 lemon)
1/2 tsp. salt
1/4 tsp. black pepper
1 (14-oz can) chicken broth
1 (14-oz) can quartered artichoke hearts, drained
Grated Parmesan cheese

Heat Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion and pepper; saute 5 minutes. Stir in rice, lemon juice, salt and pepper and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

4, 2-cup Servings
Calories per serving:324

SOURCE:Adapted from Cooking Light

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