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Ingredients
| 500 ml ml | Chicken Stock Chicken Stock | ||
| 0,5 | Lemon
Lemon (Zest and juice) | ||
| 2 large large | Eggs Egg | ||
| 1 cloves clove | Garlic
Garlic (peeled and crushed) | ||
| 2 tbsp tbsp | Parmesan
Parmesan (grated) | ||
| 2 handfuls handful | Frozen vegetables
Frozen vegetables (watercress, spinach, baby kale) | ||
| 150 g g | brown rice
brown rice (cooked) | ||
| 180 g g | Chicken Fillets Chicken Fillet |
Add ingredients to existing shopping list or create new one
Create new shopping listLemony Chicken and Rice Broth
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Method
By David Gillick
This old Italian dish is perfect for midweek lunches at home or in the office giving you a boost of protein and fibre. Making a big batch at once is a great way to tie you over for a few days andcan be easily changed by adding indifferent types ofproteins and veg.
- Put the chicken broth, lemon juice and zest in a small saucepan over a medium heat.
- Whisk eggs, crushed garlic and Parmesan cheese together in a glass jug.
- When the broth is bubbling, add the egg mixture in a slow stream, whisking the broth rapidly to incorporate. Reduce the heat to a simmer, add the chicken and greens (with any leftovers) to the broth and cook for another 2 to 3 minutes.
- Place the cooked rice in two separate bowls and pour over the broth.
