Plated Lemon Artichoke Chicken with accompanied sided dishes of rice, vegetable and bread roll

2 lbs. chicken breast, about 4 breasts

14.75 oz. jar or can artichoke hearts, drained

¼ cup of lemon juice

½ cup chicken broth

½ tsp. dried thyme

½ cup cilantro, chopped

Salt and pepper to taste

Cut chicken breasts into quarters. Heat a large skillet with 4 tbsp. olive oil. Cook chicken breast quarters on both sides, 2 to 3 minutes. Next add lemon juice, chicken broth and artichoke hearts; mix in well.  Add thyme and stir until mixed. Place lid over skillet and cook for 8 minutes or until chicken is no longer pink.

Garnish with cilantro when serving.

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