Lemon Artichoke Chicken Rice

• Chicken breast(600 g)
• Steamed Rice(280 g)
• Artichoke(280 g)
• Onion(1)
• Garlic(4 cloves)
• Lemon(1)
• Chicken Broth(750 ml)
• Olive oil(2 tbsp)
• Butter(1 tbsp)
• Dried Oregano(1 tsp)
• Thyme(½ tsp)
• Black pepper(½ tsp)
• Salt(1¼ tsp)
• Parmesan(50 g)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Cut the {Chicken breast} into irregular bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Artichoke}, grate the {Parmesan}, chop the {Fresh parsley}, and zest and juice the {Lemon}.

   ~12 min

2. 2

   Heat the {Olive oil} and {Butter} in a large deep skillet or pot over medium-high heat. Add the {Chicken breast}, {Onion}, {Oregano}, {Thyme}, {Salt}, and {Black pepper}. Cook, stirring often, until the chicken loses its raw color and the onion softens. Stir in the {Garlic} for the last minute.

   ~8 min

3. 3

   Stir in the {White rice}, {Artichoke}, and lemon zest from the {Lemon}. Cook for 1 minute to coat the rice in the pan juices, then pour in the {Chicken Stock} and most of the lemon juice from the {Lemon}. Bring to a gentle boil.

   ~3 min

4. 4

   Lower the heat, cover, and simmer until the rice is tender and the liquid is mostly absorbed, stirring once or twice near the end so nothing catches on the bottom.

   ~15 min

5. 5

   Turn off the heat. Stir in the {Parmesan}, half the {Fresh parsley}, and the remaining lemon juice from the {Lemon}. Cover and let it sit to thicken slightly before serving.

   ~2 min

6. 6

   Spoon into bowls and scatter over the remaining {Fresh parsley}.

   ~0 min