Page 54 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

1 tbsp. extra-virgin 1. Over medium heat, heat the olive oil in a
olive oil medium saucepan. Add the carrots, celery and

½ to 1 cup carrots, green onions. Toss together to sauté briefly, then
finely chopped stir in the garlic. LUNCH

½ to 1 cup celery, 2. Add the chicken broth and bay leaves, then
finely chopped
raise the heat to high. When the liquid comes to a
½ to 1 cup green boil, immediately add the rice, salt and pepper.
onions, finely Adjust the heat to medium-low and simmer
chopped
uncovered for 20 minutes or until the rice is
2 cloves garlic, finely tender. Stir in the cooked chicken.
chopped THE MEDITERRANEAN REFRESH
3. To prepare the egg-lemon sauce, whisk together
8 cups low-sodium
chicken broth the lemon juice and eggs in a medium bowl.
While whisking, add two ladlefuls of the broth
2 bay leaves from the cooking pot to help temper the eggs.
1 cup white rice Once fully combined, add the sauce to the
salt and black pepper, chicken soup and stir. Remove from the heat
to taste immediately.
6–8 oz. boneless 4. Garnish with fresh parsley if you like. Serve hot
chicken breast, with your favorite bread and enjoy!
cooked and shredded
(store-bought
rotisserie chicken will NUTRITION DATA FOR 1 SERVING:
work)
Calories 266kcal Sodium 347mg
½ cup freshly Total Carbohydrates 33g Potassium 214mg
squeezed lemon juice Protein 17g Dietary Fiber 0.4g
2 large eggs Total Fat 7g Sugars 2g
Saturated Fat 2g Vitamin A 6% Daily Value
fresh parsley for Polyunsaturated Fat 3g Vitamin C 11% Daily Value
garnish (optional) Monounsaturated Fat 2g Calcium 28% Daily Value
Trans Fat 0.1g Iron 9% Daily Value
Cholesterol 135mg

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