Lunch
Chicken Rice Bowl with Carrot
A filling bowl of tender basmati rice, lean chicken and softly steamed carrots. The chicken breast makes it clearly protein-rich, while the whole preparation stays deliberately mild and lower-fat.
- Gluten-free
- High-protein
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Ingredients
- 300 g chicken breast
- 140 g basmati rice
- 200 g carrots
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Cook the basmati rice until tender according to the packet.
- Cut the carrots into batons and steam soft with a little water.
- Cut the chicken into pieces and cook gently in the oil without heavy browning.
- Arrange rice, carrots and chicken in bowls and season with parsley and salt.
Why this recipe is gentle
The chicken cooks over gentle heat without heavy browning, the carrots are simply steamed soft in water, and seasoning is just parsley and a pinch of salt, with no onion, garlic or spice. Lean poultry supplies the protein, and rice and carrot make a light, easy-going base.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Cook the chicken slowly through rather than searing it hard, so strong roasted notes stay out of the dish.
- For a little more moisture, spoon some of the carrot cooking water over the bowl instead of an acidic sauce.
- Adjust fat level, portion size and personal triggers to your own tolerance.
