Lemon Chicken and Rice with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 pound skinless, boneless chicken breast, cut into 1/2-inch strips |
2 1/4 cups chopped onion |
1 cup chopped red bell pepper |
2 cups instant rice |
1/4 cup fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14-ounce) can quartered artichoke hearts, drained |
2 tablespoons grated romano cheese |
Directions:
1. 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 artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.
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