Lemon Chicken With Chickpeas And Artichokes - cooking recipe

Ingredients

1 teaspoon olive oil
1 small onion, finely sliced
2 chicken breasts, cut into cubes
1/4 teaspoon cumin
1 (16 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts (in brine)
1/2 lemon, cut into thin slices

Preparation

In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
Bring the liquid to a boil then turn down the heat to low.
Cover the pot and cook for 15 minutes.
Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
Serve with rice and vegetables.