1 package Lemon Pepper RightRice
2 boneless, skinless chicken breasts (12-16 oz. total)
Kosher salt and freshly ground pepper
3 artichokes, trimmed and quartered
¼ cup chopped fresh herbs, such as parsley, basil, and mint
1 lemon, thinly sliced into rounds
Prepare the Right Rice according to the packaging instructions.
In a large frying pan-preferably nonstick- heat 1 Tbsp of olive oil over medium heat. Sprinkle the chicken breasts with salt and pepper.
Place the chicken in the pan and cook, turning a few times, until golden brown and cooked through, about 8 to 10 minutes per inch of thickness. Remove from the grill and allow to rest for 5 minutes before slicing.
In the same frying pan, warm another tablespoon of olive oil. Add the quartered artichokes and cook on all sides until the leaves are a little crispy, about 3-5 minutes. Remove from the pan and sprinkle with salt.
Add the final 2 tablespoons of olive oil to the pan. Once warm, add the lemon slices and cook, allowing them to crisp up in the oil and turning once, about 3 minutes. Remove the lemon slices carefully from the pan with tongs to a paper-towel-lined plate. Sprinkle with salt.
To serve, fluff the lemon pepper rice with a fork, then stir in the herbs. Divide the rice evenly amongst 4 plates, then place 1/4 of the sliced chicken on each plate. Top with a few of the artichoke pieces, some of the fried lemons, and a drizzle of olive oil.