Lunch
Rice with Steamed Fennel and Chicken
Fluffy basmati rice meets finely sliced, soft-steamed fennel and gently cooked chicken. The fennel is steamed with just a little water, keeping it soft and mild. An easy lunch with calm, quiet flavours.
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Ingredients
- 140 g basmati rice
- 1 fennel bulb
- 250 g chicken breast
- 1 tsp rapeseed oil
- 1 tbsp dill (optional)
- 1 pinch salt
Method
- Cook the basmati rice according to the packet until tender.
- Cut the fennel into fine strips and steam soft with a little water.
- Cut the chicken breast into pieces and cook gently in the oil.
- Combine rice, fennel and chicken and season with dill and a pinch of salt.
Why this recipe is gentle
The fennel is steamed soft with only a little water and the chicken cooks gently in the oil, so both stay mild and low-fat. There is no onion, garlic, citrus or spice, only a touch of dill and a pinch of salt.
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
- How well the dish sits with you depends on fat level, portion size and your own triggers.
- Steam the fennel until really soft, which keeps it especially mild.
- Rice and fennel can be prepped ahead and combined with the chicken just before serving.
