One Pot Lemon Artichoke Chicken and Rice

Name: One Pot Lemon Artichoke Chicken and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 fresh lemon (84 g); 1 lb. boneless, skinless chicken breasts (454 g); 2 Tbsp extra virgin olive oil (27 g); 4 cloves garlic (20 g); 1 tsp dried oregano (2 g); ¼ tsp crushed red pepper (0.5 g); ¼ tsp salt (1.5 g); 1 (12 oz) jar quartered artichoke hearts (340 g); 1 cup long grain white rice (uncooked) (185 g); 1½ cups chicken broth (360 g); 1 oz feta cheese crumbles (28 g); 2 Tbsp chopped parsley (optional garnish) (6 g)

Lemon, chicken, and artichokes in one skillet of rice.

Serves 4Total 30 min

Scale

Method

Step 1 done
Zest and juice the , aiming for about 2 Tbsp juice and ½ tsp zest. Drain and roughly chop the artichoke , mince the , and cut the into ½-inch pieces.
Step 2 done
Heat the olive in a deep skillet over medium heat. Add the and saute for about 2 minutes.
Step 3 done
Add the minced , , , and . Continue sauteing for one minute longer.
Step 4 done
Add the artichoke , uncooked rice, , juice, and lemon zest. Stir briefly to combine.
Step 5 done
Cover and increase heat to medium-high until the boils. Reduce heat to low and simmer 15 minutes without lifting the lid.
Step 6 done
Remove from heat and rest, covered, for 5 minutes. Fluff the rice with a fork and redistribute the and artichokes. Top with and zest, garnish with if desired, and serve warm.

Nutrition

Variations

For more protein, use 1½ lb chicken instead of 1 lb and add a drained 15 oz can of chickpeas, with an extra ¼ cup of broth for the rice.

Notes

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Adapted from Budget Bytes.