Name: Lemon Chicken and Rice with Artichokes
Yield: 4 servings (serving size: 2 cups)
Ingredients: Cooking spray; 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips; 2 1/4 cups chopped onion; 1 cup chopped red bell pepper; 2 cups instant rice; 1/4 cup fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 (14-ounce) can quartered artichoke hearts, drained; 2 tablespoons grated Romano cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

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Lemon Chicken and Rice with Artichokes

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