Dinner
Chicken Vegetable Rice Skillet
A simple skillet of tender chicken breast, basmati rice and soft carrots and zucchini, brought together with a splash of water and fresh herbs. It is a clean, mild main course built around familiar, easy ingredients.
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 300 g chicken breast
- 140 g basmati rice
- 350 g carrots and zucchini
- 1 tsp rapeseed oil or mild olive oil
- 2 tbsp parsley or dill
- 1 pinch salt
Method
- Cook the basmati rice according to the packet directions or until tender.
- Cut the carrots and zucchini into small pieces. Pat the chicken breast dry and season lightly.
- Warm the oil gently in a non-stick pan, cook the chicken breast without heavy browning and remove.
- Soften the carrots and zucchini with two tablespoons of water, then fold in the basmati rice and chicken breast.
- Finish with herbs and serve warm.
Why this recipe is gentle
The chicken is cooked in just a little oil without heavy browning, and the vegetables are softened rather than fried. It skips onion, garlic, tomato, citrus and hot spice, keeping the fat and seasoning light.
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
- Fat level and portion size affect tolerance, so use a non-stick pan and keep the oil minimal.
- Cook the chicken gently without a dark crust, which is easier on the stomach.
- Choose either parsley or dill for a mild finish and skip stronger seasonings.
