GLP-1 · Lunch & sides

Ginger Chicken Rice Bowl

Name: Ginger Chicken Rice Bowl
Ingredients: 8 oz (225 g) boneless chicken breast; 2 cups (480 ml) water; 3 slices fresh ginger; 1 small garlic clove, smashed; ½ teaspoon salt; ⅔ cup (110 g) cooked white rice; ½ cucumber, cut into thin ribbons; 1 teaspoon rice vinegar; 1 teaspoon low-sodium soy sauce; Sliced green onion, optional

Gentle lunch bowl

Poached chicken, a small scoop of rice, cucumber, and ginger. Mild, and easy to portion.

Servings: 2 small bowls
Protein: about 28 g each
Prep: 10 minutes
Cook: 15 minutes

Ingredients

1×

Instructions

1
Put the water, ginger, garlic, and salt in a small saucepan. Bring to a simmer.
2
Add the chicken. Cover and poach 12 to 14 minutes, until the center is 165°F (74°C). Rest 5 minutes, then slice.
3
Toss the cucumber with the rice vinegar.
4
Split the rice between two small bowls. Top with chicken and cucumber.
5
Spoon a little of the warm poaching liquid over the top and finish with soy sauce and green onion.

A smaller plate

The rice scoop is modest on purpose. Eat the chicken first if that feels better. This is not medical advice.