Molokhia Leaves with Lemon Garlic Chicken and Toasted Vermicelli Rice
This simmered dish pairs molokhia leaves, chopped with chicken breast, cut into small pieces, low sodium chicken broth and white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
246g molokhia leaves, chopped (fresh or frozen)49 kcal
157g chicken breast, cut into small pieces166 kcal
403g low sodium chicken broth24 kcal
62g white rice (dry)226 kcal
11g vermicelli noodles, broken41 kcal
13g olive oil115 kcal
11g garlic, minced16 kcal
28g lemon juice8 kcal
2g salt0 kcal
Cooking instructions
molokhia leaveslow sodium chicken broth
Rinse molokhia leaves well. In a pot, bring chicken broth to a gentle simmer.
molokhia leaveslow sodium chicken broth
Add molokhia leaves to the simmering broth and cook 8-10 minutes, stirring occasionally, until the leaves are tender and the soup thickens slightly.
white rice (dry)vermicelli noodlessalt
Meanwhile, toast vermicelli in a small saucepan over medium heat until golden. Add rice and 1 cup water with a pinch of salt; cover and simmer 14-16 minutes until tender.
In a skillet, heat olive oil and lightly brown the chicken pieces. Add garlic and saute 30 seconds. Stir in lemon juice, then pour this garlic mixture into the molokhia pot. Simmer 2 minutes, taste for salt, and serve with the vermicelli rice.
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