Chicken Provencal with Raspberries, Mandarin Oranges and Blueberries

By debjones

Ingredients

• 2 cups of white rice, cooked in rice cooker, substitute chicken broth for water - same amount
• 1 organic lemon, peel grated. (save lemon and use juice below)
• 6 boneless, skinless organic chicken breast
• Olive oil spray
• 1 T. organic minced onions
• 1 tsp. organic garlic powder
• 1 organic leek, white part only, cleaned and sliced
• 1 organic, heirloom zucchini, cut in half and sliced
• 1 organic red bell pepper cut into strips
• 1 organic yellow bell pepper cut into strips
• 10 organic shiitake mushrooms, stems removed and sliced
• 1 c. organic, free range chicken broth
• 28 oz. organic, crushed tomatoes
• 2 T. organic fresh basil, chopped
• 1 T. dried oregano
• 1 T. dried parsley
• 1/4 c. white wine vinegar
• 1 organic lemon, juiced
• 1 organic lemon, sliced
• 2 cups organic baby spinach leaves
• 8 oz. artichoke hearts, sliced
• Salt and pepper to taste
• 1 can mandarin oranges, drained
• 1 pint organic raspberries, rinsed
• 1 pint organic blueberries, rinsed

Preparation

Step 1

1.Place rice in rice cooker. Substitute chicken broth for water, same proportions. Add grated lemon peel. Cook on quick setting.
2.Heat a large sauté pan. Spray olive oil. Cook chicken breasts for about 5 minutes each side. Season with salt, pepper and garlic powder.
3.Remove chicken. Reapply olive oil spray. Sauté leeks, zucchini, peppers and mushrooms for 3 - 4 minutes.
4.Add chicken broth through lemon juice to pot. Bring to a boil. Reduce to simmer. Add chicken back into pot and cook for 10 minutes.
5.Add lemon slices, spinach and artichokes. Cover and simmer for 3 - 5 minutes, until spinach leaves are wilted and bright green.
6.In a bowl combine fruit.
7.Serve over rice and with a side of fruit salad.