Chicken Piccata with Lemon, Capers and Artichoke Hearts

INGREDIENTS

• 1/2 teaspoon garlic powder
• 1/4 cup fresh lemon juice
• 1/2 cup reduced-sodium chicken broth
• 1 cup quick-cooking brown rice
• 1/4 cup drained capers
• 1 (14-ounce) can artichoke hearts, quartered
• 1/2 teaspoon paprika
• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon olive oil
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup frozen lima beans