One-Pot Lemon-Artichoke Chicken and Rice
Ingredients
- 2 lemons
- 2 lb boneless, skinless chicken breasts, cubed
- 1 (14-oz) can artichokes, drained and chopped
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- 2 cups instant brown rice
- 2 cups low-sodium chicken broth
- 1 (5-oz) pkg baby spinach
Instructions
- Grate 2 tsp zest and squeeze 3 Tbsp juice from lemons.
- Cook chicken in a Dutch oven coated with cooking spray over medium-high heat 3 minutes or until lightly browned. Add artichokes, seasoning, garlic powder, and salt; cook 3 minutes.
- Add rice, broth, lemon zest, and lemon juice; bring to a boil. Reduce heat, and simmer 10 minutes or until rice is tender and liquid is absorbed. Stir in spinach until wilted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
448
|
448
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 42 | 42 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 497 | 497 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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