2 tbsp fresh chopped dill or 2 tsp dried (or to taste)
Instructions
Heat oven to 400 degrees F. Remove paper and slice shallots. Slice carrot. Toss carrot and shallots with a tsp or two of olive oil. Slice lemons. Place shallots, carrot and lemon slices on a baking sheet in 4oo degree oven for 25 minutes or until soft and carmelized. Ten minutes before done - toss Gardein chicken strips with olive oil, a little lemon juice and a sprinkle of dill. Put on baking sheet with lemons and shallots and cook 10 minutes. Remove baking sheet from oven.
Bring rice, water, lemon zest and ¼ tsp salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand covered, 5 minutes. Fluff with fork.
Bring vegetable stock to simmer over medium heat. Stir in rice, chicken, lemons, shallots and pan juices, and simmer for a minute or two. Remove from heat and season with salt and pepper.
Divide soup among 4 bowls and top with fresh dill and a little zest.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganchickensoup/