Lemony Chicken Bowls (GF)

 

Lemony Chicken Bowls (GF)

(6 servings)

Ingredients:

1 tbsp. Olive Oil

2-3 Carrots, cubed

½ large Yellow Onion, diced

2 cloves Fresh Garlic, minced

½ tsp. Crushed Red Pepper

6 cups Chicken Broth

¾ cup Cooked Rice

3 large Fresh Eggs

¼ cup Fresh Squeezed Lemon Juice

2 lb. Boneless Skinless Chicken (see note)

3 cups Baby Spinach, chopped

1 tsp. Kosher Salt

½ tsp. Black Pepper

3 tbsp. Fresh Dill, chopped 

Directions:

In a large Dutch oven over medium-high heat, warm oil.  Add carrot and onion and cook, stirring often until softened.  Next add garlic and crushed red pepper and cook until fragrant, about 1 minute.  Add broth and chicken, submerging chicken, and bring mixture to a boil.  Reduce to a simmer and cook until chicken is cooked through.  Remove chicken from pot, shred and return to pot.  Add rice to mixture and combine.  In a medium bowl, whisk eggs and lemon juice together until frothy.  Remove 1 cup of broth and gradually temper the egg mixture by adding broth slowly while whisking constantly.  Now pour egg mixture back into pot and combine well.  Serve by dividing mixture into 6 bowls and garnish with the chopped dill.

Notes:              The chicken can be breasts or thighs for this recipe.

Ideas for Future Efforts

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