Healthy Eating One-Pot Cookbook: 101 Effortless Meals for Your Instant Pot, Sheet Pan, Skillet and Dutch Oven by Lauren Keating

Author:Lauren Keating [Keating, Lauren]
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2019-03-11T18:30:00+00:00

Cooking Vessel: Dutch Oven

LEMON CHICKEN & RICE WITH ARTICHOKES & OLIVES

Prep time: 5 minutes / Cook time: 25 minutes

Artichoke hearts, lemon juice, and Kalamata olives give this simple chicken and rice dish a Greek vibe that I love. Cooking the rice in chicken stock instead of water adds even more flavor. I make this dish in my Dutch oven, but a saucepan with a tightly fitting lid works just as well. This recipe is also great made with brown rice—just add 10 minutes to the cooking time. Serves 4

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken breasts, diced

Celtic sea salt or kosher salt

Freshly ground black pepper

2½ cups Chicken Stock, or low-sodium store-bought chicken stock

1 onion, diced

1 cup uncooked long-grain white rice

1 can artichoke heart quarters, drained

4 cups fresh spinach

Juice of 1 lemon

½ cup whole pitted Kalamata olives

1.In a Dutch oven over medium-high heat, heat the olive oil.

2.When the oil is hot, add the chicken. Season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, to brown.

3.Add the chicken stock, onion, rice, artichokes, spinach, lemon juice, and olives. Cover the pot and cook for 20 minutes, or until the liquid is absorbed and the rice is cooked through.

Ingredient tip: Look for artichoke hearts packed in water, not oil. If you prefer, frozen artichokes also work well. Throw them into the pot straight from the freezer—no need to thaw first.

Per Serving: Calories: 418; Total Fat: 11g; Saturated Fat: 1g; Protein: 34g; Total Carbs: 47g; Fiber: 6g; Net Carbs: 41g; Cholesterol: 65g

DAIRY-FREE, GLUTEN-FREE, NUT-FREE

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