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Name: Greek Lemon and Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Greek
Ingredients: 3 tsp Canola Oil Divided; 3/4 pound Boneless, Skinless Chicken Breast Cut into 2" Pieces; 1/2 tsp Pepper Divided; 2 cans (14.5 ounces) Fat Free, Reduced Sodium Chicken Broth; 1/2 cup Instant Brown Rice; 2 tsp Greek Seasoning; 2 each Eggs; 1/2 cup Lemon Juice Divided; 4 cups Baby Spinach; 1/4 cup Fresh Dill Chopped; 1/4 tsp Salt

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INGREDIENTS

3 tsp Canola Oil ; Divided
3/4 pound Boneless, Skinless Chicken Breast ; Cut into 2" Pieces
1/2 tsp Pepper ; Divided
2 cans (14.5 ounces) Fat Free, Reduced Sodium Chicken Broth
1/2 cup Instant Brown Rice
2 tsp Greek Seasoning
2 each Eggs
1/2 cup Lemon Juice ; Divided
4 cups Baby Spinach
1/4 cup Fresh Dill ; Chopped
1/4 tsp Salt

INSTRUCTIONS

1. Coat a large nonstick saucepan with cooking spray. Add 1 1/2 teaspoons oil and heat over medium-high heat. Season the chicken with 1/4 teaspoon pepper. Working in two batches, cook half the chicken for 2 to 3 minutes, turning halfway through cooking, or until no longer pink and the juices run clear. Remove to a plate. Repeat with the remaining 1 1/2 teaspoons oil and the remaining chicken.

2. In the pan, bring the both, rice and Greek seasoning to a boil over high heat. Reduce the heat to medium-low. Cover and cook for 10 minutes, or until the rice is tender.

3. In a medium bowl, whisk the eggs and 1/4 cup lemon juice. Whisk in 2 tablespoons hot broth from the pan. Whisking constantly, gradually pour the eggs into the hot, but not boiling, soup. Stir in the spinach and cook for 1 minute or until wilted. Stir in the dill, salt, the remaining 1/4 cup lemon juice and the remaining 1/4 teaspoon pepper.

Per serving: 260 calories, 24 g protein, 23 g carbohydrates, 9 g total fat, 2 g saturated, 2 g fiber, 710 mg sodium

NOTES

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Greek Lemon and Chicken Soup

3 tsp Canola Oil Divided
3/4 pound Boneless, Skinless Chicken Breast Cut into 2" Pieces
1/2 tsp Pepper Divided
2 cans (14.5 ounces) Fat Free, Reduced Sodium Chicken Broth
1/2 cup Instant Brown Rice
2 tsp Greek Seasoning
2 each Eggs
1/2 cup Lemon Juice Divided
4 cups Baby Spinach
1/4 cup Fresh Dill Chopped
1/4 tsp Salt

2. In the pan, bring the both, rice and Greek seasoning to a boil over high heat. Reduce the heat to medium-low. Cover and cook for 10 minutes, or until the rice is tender.

Per serving: 260 calories, 24 g protein, 23 g carbohydrates, 9 g total fat, 2 g saturated, 2 g fiber, 710 mg sodium

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 4 Servings

Calories: 269
Calories from Fat: 70 (26%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.9g
Cholesterol 154.8mg		48 %
Sodium 1045.6mg		36 %
Potassium 499.3mg		13 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 21.1g
Protein 25.8g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 269

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