One Pot Lemon Artichoke Chicken and Rice

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  1 Lemon(108g)
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Garlic(12g)
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  1 tsp 1 tsp Stonemill Dried Oregano ($0.10)
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  0.3 tsp Red pepper flakes
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  0.3 tsp ¼ tsp salt ($0.02)
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  12 oz Artichoke Hearts, Canned, Drained
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  1 cup White Rice
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  1.5 cup Low Sodium Chicken Broth
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  1 oz Cheese, Feta, Crumbled
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  2 tbsp Parsley, Fresh

Instructions

1. 1Zest the lemon and juice it to yield about 2 Tbsp juice and ½ tsp zest (reserve extra zest for garnish). Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
2. 2Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once shimmering, add the chicken pieces and sauté for 2 minutes over medium heat until the surface is no longer raw (the chicken will not be fully cooked at this point).
3. 3Add the minced garlic, red pepper flakes, and a pinch of salt to the skillet. Sauté for 1 minute over medium heat, stirring frequently, until fragrant.
4. 4Add the artichoke hearts, uncooked rice, chicken broth, lemon juice, and lemon zest to the skillet. Stir briefly to combine, then cover with a lid and increase heat to medium-high. Bring the broth to a full boil, then reduce heat to low and simmer covered for 15 minutes without lifting the lid.
5. 5Remove the skillet from heat and let rest undisturbed for 5 minutes.
6. 6Lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout. The chicken should reach an internal temperature of 165°F and the rice should be tender with liquid fully absorbed.
7. 7Divide the mixture evenly into 4 airtight containers while hot. Top each portion with crumbled feta cheese, reserved lemon zest, and fresh chopped parsley.
8. 8Seal containers and refrigerate. Reheat gently in a skillet over medium heat for 3–4 minutes before serving, or microwave covered for 2–3 minutes until warmed through.