Lemon- Artichoke Chicken
Ready In: 55 mins
Serves: 6
Ingredients
- 1 lb skinless boneless chicken cutlet
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 cup brown rice
- 1 cup chicken broth
- 1 tablespoon extra virgin olive oil
- 2 lemons, squeezed
- 1 tablespoon fresh thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 tablespoon romano cheese
- 1 cup edamame
Directions
- In a medium pot, cook rice according to directions, about 45 minutes.
- Heat a large ceramic coated, cast iron pot over medium-high heat. Add EVOO. Saute chopped onion and chopped red bell pepper for about 3 minutes, add thawed chicken, cook about 2 minutes to brown. Add 1 cup chicken broth, lemon juice, salt & pepper. Turn down heat to medium and cook about 12 minutes, till chicken is done. Add thawed edamame, drained artichokes and chopped thyme, toss gently.
- Serve over rice, sprinkle with Romano cheese.
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