Ingredients

• 4 boneless chicken cutlets (very thinly sliced, about 4 oz each)
• 2 large lemons, zested and juiced (about 1/3 cup juice)
• 1 capful Plant Derived Minerals (mix with lemon juice)
• 12 oz jar marinated artichoke hearts, drained and rinsed
• 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (or King Arthur Measure-for-Measure as another option)
• 1 tsp Better Than Bouillon (concentrated chicken stock)
• 1/2 cup hot water
• 2 tbsp unsalted butter or dairy-free butter substitute
• 1 tsp Redmond Real Salt (natural mineral-rich sea salt)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley (or to taste)
• 2–3 cups cooked rice (white, brown, or jasmine)

Instructions

1. Zest lemons, then juice (about 1/3 cup). Stir 1 capful Plant Derived Minerals directly into the lemon juice and set aside.
2. In a large ziplock bag, combine GF flour, salt, pepper, and garlic powder. Shake well.
3. Add chicken cutlets one at a time, coat with flour mixture, shake off excess.
4. Heat a large skillet over medium-high heat. Add butter (no oil needed).
5. Sear chicken 2–3 minutes per side until lightly golden.
6. Stir Better Than Bouillon into hot water, mix well.
7. Reduce heat to medium-low. Add broth, artichokes, lemon juice + minerals mixture, and lemon zest.
8. Simmer gently until sauce thickens (about 5 minutes).
9. Serve chicken and sauce over freshly cooked rice, then garnish with parsley.

💡 Chef’s Tip: Adding your Plant Derived Minerals to the lemon juice makes sure every bite of chicken and rice is infused with over 77 essential trace minerals. Pair with steamed veggies for a complete, nutrient-rich meal.