Servings – 4

This recipe is fine for all stages of the program.

Ingredients:

• 4 chicken breasts, cut into bite sized pieces
• 1 pkg. of no salt or low sodium chicken broth
• 2 cups of chopped celery
• olive or canola oil – for sautéing chicken and vegetables
• 6 green onions, chopped (basically 1 bunch)
• juice of 1 lemon
• 2 eggs (separated)
• handful of chopped kale
• salt and pepper to taste
• dill to taste

Directions:

1. Add some oil to a large dutch oven.
2. Sauté your chicken breasts until browned and fully cooked adding some salt and pepper while cooking. Remove chicken from pot and put aside until later.
3. In the same pot add some oil if needed. Sauté your green onions, celery and kale till kale is limp and celery is translucent.
4. Add broth and browned chicken back into the pot and simmer for 10-15 minutes.
5. When cooked remove from the burner and put off to the side.
6. In a stand mixer add 2 egg whites and beat until fluffy white.
7. Add 1 yolk. Keep the mixer beating.
8. Slowly add the lemon juice as a slow stream and let it mix well.
9. Get a cup of the broth from the pot.
10. Again, slowly add your broth (you are essentially cooking the egg here).
11. Let it mix for a minute or so.
12. Fold this mixture back into your pot.
13. Give it a slow stir because you don’t want your egg to curdle.
14. Sprinkle with your dill. Enjoy!