Chicken with Artichokes over Brown Rice (meatless)
Portion Size: 1 cup; ½ cup chicken plus sauce, ½ cup brown rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. meatless chicken pieces. | |
| Salt and ground black pepper | |
| 2 tablespoons cornstarch | |
| 1/2 teaspoon lemon zest | Finely grated. |
| 1/2 teaspoon paprika | |
| 1/2 teaspoon garlic powder | |
| 1 tablespoon olive oil | |
| 1/4 cup fresh lemon juice | |
| 1 cup reduced-sodium vegan chicken broth | |
| 1 (14-ounce) can artichoke hearts | Quartered. |
| 1/4 cup drained capers | Optional. |
| 2 cups quick-cooking brown rice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet over medium-high heat. Add chicken and sauté 2 minutes per side, until heated. | |
| 2 | In a small bowl, combine cornstarch with broth. | |
| 3 | Add lemon juice, and chicken broth and bring to a boil. Reduce heat. Simmer 5 minutes, until chicken is cooked through and sauce thickens. | Chicken should reach internal temperature of 165 degrees F |
| 4 | Add artichoke hearts and capers and simmer 1 minute to heat through. | . |
| 5 | Cook rice according to package directions. Serve chicken and sauce over rice. |
