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.
|Serving Size: 1 Serving (566g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (5%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 640
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