- 1 lb Chicken Breast, thinly sliced
- 1 Carrot, peeled and julienned
- 1 Zucchini, peeled and sliced (if on phase that allows)
- 2 cup Cooked White Rice
- 2 tbsp Olive oil
- 0.5 cup Low-Sodium Chicken Broth
- 0.25 tsp Ginger, grated
- 0.25 tsp Dried Parsley
- Salt (optional)
Directions
- Heat 1 tbsp of olive oil in a skillet over medium-low heat.
- Add chicken and cook gently until just done. Remove and set aside.
- Add remaining 1 tbsp of olive oil to the pan.
- Add carrot (and zucchini if allowed), broth, dried ginger, and parsley or thyme.
- Cover and simmer 5–7 minutes, until vegetables are very soft and lightly aromatic.
- Return the chicken to the pan and stir gently to coat.
- Season lightly with salt if tolerated.
- Serve chicken and vegetables over warm white rice.
IBD Note:
- Phase 1: Omit zucchini
- Phase 2–3: Zucchini is allowed
Texture Modifications:
- Minced: Chop cooked ingredients finely
- Pureed: Blend with small amount of broth
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 4 oz of Chicken + Veggies |
| Amount Per Serving | |
| Calories | 395 |
| Total Fat | 14 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 70 mg |
| Sodium | 220 mg |
| Carbohydrates | 40 g |
| Protein | 26 g |
| Potassium | 580 mg |
