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.