I love lentils and any combination with rice will get my vote for sure. Lentils are low in fat, very high in protein and fiber. This dish also features my favorite citrus (lemons) so there are 3 great tastes that taste great together!

• 1 tbsp. Olive oil
• 2 chicken breasts, cut into bite sized pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 cup green lentils, rinsed
• 1 cup rice
• 4 cups chicken broth
• juice and zest of 1 lemon (or preserved lemons sliced if you have on hand)
• ½ tsp salt
• 1 cup frozen artichokes, quartered and defrosted
• 1/2 cup sliced green olives
• chopped parsley (optional)

In a large pot heat the oil over medium heat. Cook the onions until soft. Add the garlic and herbs and cook another minute. Add the chicken turning to brown both sides and seasoned with salt and pepper. Add the lentils, rice, stock, artichokes, olives (if using) lemon juice and zest. Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed. Season with salt and garnish with parsley.