Ingredients
2 teaspoons olive oil
1½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
½ tsp kosher* salt
¼ tsp freshly ground black pepper
½ tsp paprika
¼ cup pine nuts
2 teaspoons olive oil
1½ cups uncooked, long grain rice
1½ cups canned/bottled marinated quartered artichoke hearts (drained and rinsed)
1½ Tablespoons Italian (or Greek) Seasoning
1¼ teaspoons kosher* salt
½ teaspoon freshly ground black pepper
1 Tablespoon freshly grated lemon peel (approx. 1 large lemon)
Juice from the grated lemon, divided
3 cups reduced sodium chicken (or vegetable) broth
¼ cup chopped fresh parsley
Preparation
