|500 ml ml||Chicken Stock Chicken Stock|
(Zest and juice)
|2 large large||Eggs Egg|
|1 cloves clove|| Garlic
(peeled and crushed)
|2 tbsp tbsp|| Parmesan
|2 handfuls handful|| Frozen vegetables
(watercress, spinach, baby kale)
|150 g g|| brown rice
|180 g g||Chicken Fillets Chicken Fillet|
Lemony Chicken and Rice Broth
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.