Lemon Chicken and Rice Tuscan

• 1 cup brown rice
• 1 12 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• artichoke heart (drained )
• 12 cup kalamata olive (chopped)
• 1 tablespoon zesty lemon grapeseed oil
• 4 chicken breasts, cutlets (about 1 pound)
• 2 teaspoons lemon rosemary spices (Wildtree Lemon Rosemary Blend )
• 12 lemon (for juice)

1. In a large skillet mix the rice, chicken broth, tomatoes, artichoke hearts, olives, and Zesty Lemon Grapeseed Oil.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes.
4. Season chicken with Lemon Rosemary Blend.
5. Uncover rice and place chicken on top.
6. Cover and continue cooking 10-15 minutes more or until chicken is completely cooked through and rice is tender.
7. Squeeze lemon juice over entire dish before serving.

brown rice, chicken broth, tomatoes, olive, lemon grapeseed oil, chicken breasts, lemon rosemary, lemon

Taken from www.food.com/recipe/lemon-chicken-and-rice-tuscan-520267 (may not work)