Go Back
–+ servings
Print

Lemon-Braised Chicken, Artichokes, and Green Beans Gluten-Free Recipe

Servings 4
Author Eric Lundy

Ingredients

  • 2 lemons
  • 3 tablespoons olive oil
  • 1-1/2 pounds boneless, skinless chicken breast, cut into 2-inch chunks
  • Kosher salt and freshly ground pepper
  • 1 small yellow onion, halved and sliced into 1/4-inch half-moons
  • 1 teaspoon dried oregano
  • 2 cups gluten-free chicken or vegetable broth or water
  • 1/2 pound fresh green beans, trimmed and cut into 3-inch lengths
  • 1 red bell pepper, seeded and cut into 1/4-inch strips
  • 1 (14-ounce) can large whole artichoke hearts, drained and quartered
  • 1 tablespoon unsalted butter
  • 3 cups cooked brown or white rice, hot

Instructions

  1. Juice 1 lemon. Slice the other lemon into very thin rounds. Reserve the juice and rounds separately.
  2. In a large skillet over high heat, warm the oil. Season the chicken with salt and pepper, then brown on all sides, about 6 minutes total. Reduce the heat to medium, add the onion and oregano, and cook, stirring constantly until fragrant, 1 to 2 minutes. Add the reserved lemon juice and lemon slices and cook, scraping any browned bits from the skillet bottom with a wooden spoon, until the liquid has evaporated, 1 to 2 minutes.
  3. Add the broth and green beans and simmer over medium heat, 5 minutes. Add the bell pepper and artichoke hearts and simmer until the chicken is tender and the liquid is reduced by half, 5 to 10 minutes. Add the butter and stir to incorporate. Remove from the heat, season to taste with salt and pepper, and serve over the rice.