Sprinkle the chicken pieces with ½ tsp. salt, ¼ tsp. freshly ground black pepper and ½ tsp. paprika. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat – add chicken to the skillet when pan/oil is hot and cook for 3 minutes on each side. Remove from skillet and set aside.
Add pine nuts to skillet and gently toast (stirring constantly) over medium heat for 2-3 minutes or until the nuts begin to take on a golden brown color. Add 2 teaspoons olive oil, uncooked rice, artichoke hearts, Italian (or Greek) seasoning, salt, pepper, lemon peel and juice of 1/2 of the lemon and the chicken broth. Add the chicken along with its juices and gently nestle the chicken in to the rice mixture.
Bring to a boil, reduce the heat to low and cover tightly. Simmer for 20-25 minutes or until rice is cooked. Sprinkle with the remaining half of the lemon and parsley.
Notes
If using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.