Lunch
Rice Salad with Chicken and Vegetables
Lukewarm basmati rice tossed with steamed zucchini and carrot and tender pieces of cooked chicken breast, dressed lightly with mild vegetable stock and herbs. A satisfying, protein-rich lunch dressed without vinegar or citrus.
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Ingredients
- 300 g basmati rice, cooked and lukewarm
- 300 g steamed zucchini and carrot
- 220 g cooked chicken breast
- 3 tbsp mild vegetable stock with 1 tsp oil
- 1 tbsp chopped dill or parsley
- 1 pinch salt
Method
- Prepare the base as described and allow it to become lukewarm.
- Cut the steamed zucchini and carrot into small pieces or steam gently.
- Whisk the mild dressing with the herbs until smooth.
- Toss everything lightly, season gently and serve fresh.
Why this recipe is gentle
Lean chicken breast and steamed vegetables keep this bowl low in fat, and the dressing uses mild stock with just a teaspoon of oil instead of anything acidic or spicy. There is no onion, garlic or tomato, so it stays mild and easy to tolerate.
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
- Serve warm or lukewarm; very cold rice dishes can feel uncomfortable for some people.
- Use lean, plainly cooked chicken breast and steam the vegetables soft for an easier meal.
- Dress lightly with mild stock and herbs rather than a vinegar- or citrus-based dressing.
