Lemon Chicken With Chickpeas and Artichokes
![photo by St Margarets Kitchen](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/35/52/48/pic5ZpNr0.jpg)
photo by St Margarets Kitchen
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
- 1 teaspoon olive oil
- 1 small onion, finely sliced
- 2 chicken breasts, cut into cubes
- 1⁄4 teaspoon cumin
- 1 (16 ounce) can chickpeas, drained
- 1 (14 ounce) can artichoke hearts (in brine)
- 1⁄2 lemon, cut into thin slices
directions
- In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
- Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
- Bring the liquid to a boil then turn down the heat to low.
- Cover the pot and cook for 15 minutes.
- Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
- Serve with rice and vegetables.
Questions & Replies
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