Dinner
Steamed Chicken with Rice and Carrots
Tender chicken breast and carrot batons cook over steam while the basmati rice turns soft. Everything is seasoned only with a pinch of salt and a little parsley, without any heavy roasting. A calm, uncomplicated dinner made from familiar ingredients.
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Ingredients
- 250 g chicken breast
- 140 g basmati rice
- 250 g carrots
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Cook the basmati rice until tender according to the packet.
- Cut the carrots into batons and steam soft over water.
- Season the chicken lightly and steam for 10–12 minutes until tender.
- Slice the chicken and serve with the rice and carrots.
Why this recipe is gentle
Chicken and carrots are gently steamed rather than seared hot, which keeps them soft and low in fat. The seasoning stays mild with salt and parsley, with no onion, garlic, citrus or spice.
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 much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Steaming instead of frying keeps the fillet juicy and avoids strong roasted flavours.
- Cook the rice alongside so everything reaches the plate warm at the same time.
