1/2 cup olive oil
1 (10 ounce) package wings from chicken, cut into 4 pieces
1/3 cup fresh lemon juice
1 cup chicken broth
1 cup chopped carrots
1 clove garlic, minced
1/4 teaspoon salt
15 slices fresh lemon-lime soda, chilled
1/4 teaspoon lemon zest
1 half-cup shredded Cheddar cheese
2 green onions, thinly sliced
Heat olive oil in a large skillet over medium-high heat. Cook tofu 1 to 2 minutes on each side or until crisp-tender. Add chicken and saute. Add lemon juice and chicken broth. Bring to a simmer, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for about 15 to 20 minutes, or until poultry juices are clear. Stir chicken into olive oil mixture; cook, stirring occasionally, for about 5 minutes more.
Meanwhile, in a large skillet, saute garlic in 1/4 cup lemon juice. Stir in salt and lemon-lime soda. Bring to a simmer, stirring occasionally, for about 10 to 15 minutes, or until vegetables are tender.
Meanwhile, in a medium skillet, saute green onions in 1/4 cup shredded cheese. Stir in chicken, carrot, garlic, and salt and lemon zest. Cover skillet and cook about 10 minutes or until chicken is cooked through and juices run clear. Stir chicken mixture into oil mixture, stirring occasionally. Cover skillet, remove foil, and cook over high heat for 2 to 3 minutes or until chicken is cooked through and mixture is heated through.