Side view of hearty chicken, lemon, rice and spinach bowl on a school lunch tray.

Hearty Chicken, Lemon, Rice & Spinach Bowl

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings


  • 3 tablespoons vegetable oil
  • 3 pounds 8 ounces (3 quarts) carrots, fresh, shredded
  • 2 pounds (1.5 gallons 1 cup) baby spinach leaves
  • 3 pounds 2 ounces white chicken meat, diced, cooked
  • 10 pounds 12 ounces (1.5 gallons 1 cup) brown rice, cooked

Lemon-Chicken Broth

  • 1 gallon 2.5 quarts low-sodium chicken broth
  • 1 teaspoon red pepper flakes
  • 1 cup cilantro and/or parsley, fresh, chopped
  • ½ cup lemon juice
  • ⅓ cup lower-sodium soy sauce


  • In a large rondo, heat oil, add carrots and cook for 1 minute. Add spinach and chicken and heat through. Transfer to a deep half hotel pan; use a full hotel pan for 100 servings. Hold.
    *Critical Control Point: Cook to an internal temperature of 165°F or higher for 15 seconds.
  • Simmer chicken broth with red pepper flakes for 15 minutes. Stir in herbs, lemon juice and soy sauce. Cover and hold.
    *Critical Control Point: Hold hot at 140°F or higher for service.
  • To Serve: Scoop ½ cup (No. 8 scoop) chicken-vegetable mixture into a bowl. Top with ½ cup (No. 8 scoop) hot rice. Ladle ½ cup (4 oz ladle) Lemon-Chicken Broth over top and serve.
    *Critical Control Point: Hold hot at 140°F or higher for service.

Nutrition Facts

  • Calories 182
  • Total Fat 3g
  • Saturated Fat 1g
  • Cholesterol 26mg
  • Sodium 390mg
  • Carbohydrates 26g
  • Dietary Fiber 3g
  • Protein 13g