Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 2 cups)

How to Make It

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.

Ratings & Reviews

MsElma's Review

October 19, 2012

berndog76's Review

September 26, 2012
Made this with Quinoa instead of rice and added parsley and grape tomatoes, as a previous reviewer had done and it was delish! I browned the chicken first and then had the veggies pick up all of the browned bits. Also, I added the quinoa at the same time I added the artichokes so as to not overcook the quinoa. You can eat it hot or cool!

dsb223's Review

December 08, 2011
This is an extremely easy recipe to make and the flavor is great! The rice got a little mushy so check it when it get towards the end of the cooking time. This is definitely a good "mid-week and only have a little time" recipe and leftovers will make a great lunch. It needs a little color though, it's very white...perhaps some additional peppers in multiple colors.

chalutta's Review

March 03, 2011
So delicious! I made some adjustments though--I used quinoa instead of rice, oven-roasted grape tomatoes instead of bell pepper (as I didn't have a pepper on hand), and added the lemon juice with the artichokes and tomatoes at the end, along with chopped kalamatas, parsley, and mint, and topped with feta to serve. So good, flavorful and nutritious--not bland AT ALL.

hoboshm's Review

October 17, 2010
Quick & easy. Good weeknight choice. I sprinkled it with grated lemon zest before serving--and threw about 1/2 c chopped cashews on top (really good addition). I used jarred Greek-style roasted red peppers instead of fresh. Would be good with shrimp instead of chicken breast. Easy to make vegetarian, by using veggie broth, cashews, some sort of tofu or tempeh? Will make again as it seems there are variations worth exploring.

KristieS's Review

March 07, 2010
I thought this dish was good. I followed almost exactly. I let the onions and peppers saute a little first in olive oil rather than just cooking spray. I added 3 cloves of chopped garlic too. I also added a little wine with the chicken broth. I didn't have romano cheese so I used asiago and I thought it was fine. My husband and I love artichokes so I added more. I also added a little bit of chopped tomatoes, parsley, and some capers at the end. It was really good. I'd make it again.

NMarie's Review

January 10, 2010
Easy recipe. Great as leftovers for lunch the next day. I use Parmesan instead of Romano because I generally have it on hand.

Christmasgirl's Review

October 27, 2009
This is great! My family and I really liked it. My daddy hates artichokes and after he had this he decided that he liked them, which was very nice because it is one of my mom and I's favorite veggies. I added extra pepper and I serve it with fresh fruit or steamed veggies:)

girly668's Review

May 19, 2009
I made a bunch of changes, as I usually do. But the outcome was great! I used egg noodles instead of rice because my girlfriend hates rice. I cooked my chicken first then added the cooked chunks at the end before simmering for 15 min. I added probably triple the lemon juice listed, wanted it to be really lemony. I also added about a 1/2 cup of fat-free half and half, and 2 cloves of garlic. It was delicious!