4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

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