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Lemony Chicken and Rice

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

Lemony Chicken and Rice Broth

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20 min


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.

  1. Put the chicken broth, lemon juice and zest in a small saucepan over a medium heat.
  2. Whisk eggs, crushed garlic and Parmesan cheese together in a glass jug.
  3. 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.
  4. Place the cooked rice in two separate bowls and pour over the broth.