Chicken Breast Avgolemono
with Cauliflower 'Rice'
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
Which came first, the chicken or the egg? To make the delicious Greek soup called avgolemono, you’ll start by cooking the chicken for shredding into a broth ripe with lemon and rife with veggies. Only at the end will you whisk in the egg for a masterful finishing touch.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- ½ Bunch of kale
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 3 Celery stalks
- 1 Lemon
- 60ml Vegetable demi-glace
- 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Mustard
You will need:
Large pot
Oil
Salt & pepper (S&P)
Whisk
1 or 2 Eggs
Total Fat
14 g
Saturated Fat
3 g
Sodium
900 mg
Total Carb
29 g
Sugars
9 g
Protein
49 g
Fibre
8 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
- Meanwhile, quarter the lemon.
- Small-dice the celery.
- Crack 1 egg (double for 4 portions) into a bowl; season with S&P and whisk until smooth.
Start the soup & finish the chicken
- In the reserved pot, heat a generous drizzle of oil on medium-high.
- Add the onions, celery and remaining spices. Sauté, 3 to 5 min., until softened.
- Add the chicken, cauliflower rice, demi-glace, 5 cups water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the soup has thickened.
Shred the chicken
- Transfer the chicken to a shallow bowl.
- Using two forks, shred the chicken.
- To the bowl of egg, slowly whisk ½ cup of the soup (double for 4 portions).
Finish the soup & serve
- Remove the kale leaves from the stems; thinly slice the leaves.
- Transfer the egg mixture to the pot of soup; stir well.
- Add the kale, chicken, juice of ½ the lemon wedges and S&P.
- Cook, stirring often, 1 to 2 min., until the kale has wilted.
- Divide the soup between your bowls.
- Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
