INGREDIENTS
2
bell peppers
2
onions
10 cloves
garlic
1 tsp
rosemary
1 tsp
oregano
1 tsp
lemon zest
3/4 tsp
pepper
1/4 tsp
salt
3/4 cup
vegetable broth
2 lbs
chicken thighs
12 ozs
artichoke hearts
1 Tbsp
lemon juice
1 Tbsp
cornstarch
2 cups
brown rice
1 cup
peas
1/2 tsp
pepper
1/4 tsp
salt
1 Tbsp
parsley