Creamy chicken & rice av­gole­mono soup-to-go

serves 4 | prep 15 mins - - THIS MONTH -

80ml ( 13⁄ cup) fresh lemon juice

2 tsp finely grated lemon rind

35g ( 13⁄ cup) full-cream milk pow­der

1 tbs gluten-free chicken stock pow­der

250g pkt mi­crowave bas­mati or brown rice

2 cups loosely packed baby spinach

205g (11 ⁄ 3 cups) frozen peas

200g smoked chicken breast, thinly sliced

2 tbs chopped fresh dill

4 soft-boiled eggs, peeled

2 lemons, halved

1.5L (6 cups) boil­ing water

1 Com­bine the lemon juice, rind, milk pow­der and stock pow­der in a small bowl. Di­vide among four 750ml (3 cup) glass jars with lids. Layer with the rice, spinach, peas, chicken and dill. Top each jar with an egg and a lemon half. Cover with the lids. Place in the fridge un­til ready to serve. 2 To serve, re­move the eggs and lemon halves. Add 11 ⁄ 2 cups water to each jar. Stir un­til well com­bined. Cover with lids. Stand for 2 min­utes or un­til the veg­eta­bles have soft­ened. Break an egg into each jar and squeeze lemon halves over.

PER SERVE • 29g pro­tein • 10g fat (4g sat­u­rated fat) • 34g carb • 6g dietary fi­bre • 364 Cals (1520kj)

This is just the thing for a work lunch. Sim­ply pre­pare the jar the night be­fore, then add the boil­ing water when you’re ready to eat.

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