- 1 cup low-sodium chicken broth
- 1/4 c peas/carrots
- 1/3 cup canned or left over chicken
- 1/4 cup instant brown rice ( or used left over brown rice)
- 1 tbs lemon juice
- 1 tbs greek yogurt
- 1 Tbs well beaten egg
Mix together broth, yogurt, egg and lemon juice into mug.
Add rice, veggies, chicken. Cook 90 seconds, until heated through.
This recipe goes well with the Mug Cheese cake as it uses up the rest of the egg. A medium egg is 2-3 Tbs of liquid.