Chicken, Pea & Romaine Warm Lunch Broth Bowl

Per serving

Calories

349

Protein

40 g

Carbs

27 g

Fat

9 g

Fibre

9 g

Vitamins and minerals, % of a day’s needs

• Iron25%
• Vitamin D1%
• B1212%
• Zinc26%
• Magnesium26%
• Omega-316%
• Folate41%
• Calcium9%
• Potassium26%
• Vitamin C53%
• Riboflavin31%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 140 g Chicken breast
• 110 g Frozen peas
• 110 g Romaine lettuce
• 300 ml Water
• 30 g Spring onion
• 2 Garlic cloves
• 8 g Ginger
• 1 tsp Olive oil
• 8 g Fresh dill
• 1 tbsp Lemon juice
• 1 tsp Salt

Method

1. 1

   Slice the 140g of chicken breast into thin strips across the grain, slice the 2 cloves of garlic, grate the 8g of ginger, slice the 30g of spring onion and shred the 110g of romaine lettuce into wide ribbons. Chop the 8g of fresh dill for the end.

2. 2

   Warm 1 tsp olive oil in a pot over medium heat, add the sliced garlic, grated ginger and spring onion and stir for 1 minute until fragrant, then pour in the 300ml of water with 1 tsp salt and bring to a gentle simmer.

3. 3

   Drop the chicken strips into the simmering broth and poach for 6 minutes over medium-low heat, until no pink remains at the thickest part of a strip. Keep it below a rolling boil or the chicken tightens.

4. 4

   Stir in the 110g of frozen peas and cook for 2 minutes, until they are bright green and hot through.

5. 5

   Take the pot off the heat, fold in the shredded romaine and leave it 30 seconds. It should go silky at the edges and stay crisp at the ribs. Stir through 1 tbsp lemon juice and the chopped dill and eat hot.