Greek Chicken and Artichoke Rice

2 tbsp olive oil, divided
1 pound chicken tenderloin
Paprika, to taste
1/4 cup pine nuts
1 can (14 oz.) artichoke hearts, drained and quartered
2 cups chicken broth
1 cup uncooked rice
1 and 1/2 tbsp Greek seasoning
2 tsp grated lemon peel
1 medium clove garlic, minced
1/2 tsp of salt, divided
1.4 tsp black pepper
Juice of one lemon
2 tbsp fresh parsley
2 oz feta chees with sun-dried tomato and basil, crumbled

1. heat 1 tbsp oil in a large skillet over medium-high heat until hot. Sprinkle chicken with paprika. Place in skillet and cook 2 minutes on each side. Remove to a plate and set aside.

2. Add pine nuts to skillet; cook until golden, stirring constantly. Add artichokes, broth, rice, seasoning, lemon peel, garlic, half of salt, and black pepper. Return chicken to skillet, seasoned side up; press down gently into rice mixture. Bring to boil. Reduce heat, cover tightly and simmer 15 minutes or until rice is full cooked.

3. Remove from heat. Sprinkle with lemon juice. Drizzle with remaining oil. Sprinkle with parsley, feta cheese, and remaining salt. Don't stir. Serve immediately.

Yield: 4


Number of Servings: 4

Recipe submitted by SparkPeople user CONNIEBUG.