Lemony Chicken Stew with Parsley and Dill | The Kitchen Scout

Name: Lemony Chicken Stew with Parsley and Dill | The Kitchen Scout
Ingredients: 3 Tablespoons extra virgin olive oil; 1 leek, rinsed and sliced (you can substitute an onion or shallot); 2 carrots, peeled and diced; 2 stalks of celery, diced; 4 cloves garlic, chopped; 1 14-ounce can diced tomatoes; 1 12-ounce package of cauliflower rice; 4 cups low sodium chicken stock; Juice of 1 lemon (zest it first to add more flavor if you want!); 2 handfuls of fresh baby spinach; 1 Tablespoon tomato paste; 1 Tablespoon prepared pesto (I used a dairy free basil pesto from Gotham Greens); 3-4 cups shredded chicken; 1 bay leaf; 1 1/2 teaspoons kosher salt; 1 teaspoon dried oregano; 2 Tablespoons fresh parsley; Chopped, pitted kalamata olives; Chopped fresh dill

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It's early morning, before the sun has cast any light in the sky. The house is quiet and warm, my coffee brewing perhaps for the last time in our Bunn maker whi

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Ingredients

3 Tablespoons extra virgin olive oil
1 leek, rinsed and sliced (you can substitute an onion or shallot)
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic, chopped
1 14-ounce can diced tomatoes
1 12-ounce package of cauliflower rice
4 cups low sodium chicken stock
Juice of 1 lemon (zest it first to add more flavor if you want!)
2 handfuls of fresh baby spinach
1 Tablespoon tomato paste
1 Tablespoon prepared pesto (I used a dairy free basil pesto from Gotham Greens)
3-4 cups shredded chicken
1 bay leaf
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
2 Tablespoons fresh parsley
Chopped, pitted kalamata olives
Chopped fresh dill