Lemon- Artichoke Chicken

• 1 lb skinless boneless chicken cutlet
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 1 cup brown rice
• 1 cup chicken broth
• 1 tablespoon extra virgin olive oil
• 2 lemons, squeezed
• 1 tablespoon fresh thyme
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (14 ounce) canquartered artichoke hearts, drained
• 1 tablespoon romano cheese
• 1 cup edamame

1. In a medium pot, cook rice according to directions, about 45 minutes.
2. Heat a large ceramic coated, cast iron pot over medium-high heat.
3. Add EVOO.
4. Saute chopped onion and chopped red bell pepper for about 3 minutes, add thawed chicken, cook about 2 minutes to brown.
5. Add 1 cup chicken broth, lemon juice, salt & pepper.
6. Turn down heat to medium and cook about 12 minutes, till chicken is done.
7. Add thawed edamame, drained artichokes and chopped thyme, toss gently.
8. Serve over rice, sprinkle with Romano cheese.

chicken cutlet, yellow onion, red bell pepper, brown rice, chicken broth, extra virgin olive oil, lemons, thyme, salt, pepper, canquartered artichoke, romano cheese, edamame

Taken from www.food.com/recipe/lemon-artichoke-chicken-421639 (may not work)