Lemon Chicken and Rice with Artichokes

Lemon Chicken and Rice with Artichokes
Photo by Becky Luigart-Stayner


  • 2 cups instant rice
  • 2 tablespoons grated Romano cheese
  • ¼ teaspoon black pepper
  • 1 cup chopped red bell pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • Cooking spray
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • + 4 more ingredients
    • ¼ cup fresh lemon juice
    • ¼ teaspoon salt
    • 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
    • 2 ¼ cups chopped onion

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in a...

View full recipe at My Recipes


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