I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.
1Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
2Add chicken, onion, and bell pepper and saute 5 minutes.
3Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
4Cover and reduce heat; simmer for 15 minutes or until rice is tender.
5Stir in artichokes and cook for another minute until thoroughly heated.
6Sprinkle with cheese.
| 31 min | 10 min prep |
You can add garlic, basil, and more lemon juice for more flavor.. omit chicken to turn into a vegetarian meal!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 4 | ||
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Calories: 640 | ||
Calories from Fat: 29 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 435.8mg | 15 % | |
Potassium 1051.8mg | 28 % | |
Total Carbohydrate 111.7g | 33 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 100.9g | ||
Protein 40g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 640
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