lemon greek chicken with artichoke hearts over wild rice

1 tsp olive oil
3/4 cup low sodium chicken broth
1 T lemon juice
1 tsp lemon peel
1 T minced fresh lemon parsley
2 T chopped fresh oregano
1/4 tsp crushed red pepper
1 12-ounce can artichoke hearts, reserving 2 T of liquid
4 4 ounce skinless chicken breasts
1 pkg white & wild rice mix
1/4 cup crumbled feta cheese

Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt & pepper and add to skillet. Brown chicken for 10 minutes. Add artichoke juice, broth, lemon juice and peel, & red pepper. Reduce heat to low; cover & simmer for 5 minutes. Add parsley, oregano, & artichoke hearts. Season with 1/4 cup crumbled feta cheese. Serve over prepared white and wild grain rice. Serves 4.

Nutritional Analysis Note: (%)= % Daily Value of those consuming 2000 calories/ day (active young female, sedentary male) Total Cal: 196; Protein: 25 grams (49%); Total Fat: 3 grams (5%); Monounsaturated Fat: 2 grams (14%); Saturated Fat: 1 gram (9%); Carbohydrates: 16 grams (5%); Dietary Fiber: 2 grams (9%); Cholesterol: 61 mg (20%); Sodium: 196 mg (8%); Potassium 384 mg (11%); Calcium 80 mg (8%); Vitamin A: 148 IU (3%); Vitamin B6: 1 mg (48%); Folacin: 54 mcg (14%); Niacin: 11 mg (57%); Vitamin C: 6 mg (9%)