Chicken with Artichokes & Lemon Pepper Rice

Preparation:

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.