Description
A mild, protein-centered lemon chicken bowl with tender zucchini, carrots, soft rice, low-sodium broth, and fresh lemon. This flexible dinner is lightly seasoned and portion-friendly.
Ingredients
1 lb boneless skinless chicken breast
2 cups cooked rice
2 medium zucchini
2 carrots
1 cup low-sodium chicken broth
1 tbsp olive oil
Juice of 1 lemon
1 tsp dried parsley or Italian herbs
1/2 tsp salt
Black pepper to taste
Instructions
1. Cut the chicken into bite-size pieces and thinly slice the zucchini and carrots.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken, season lightly, and cook for 6 to 8 minutes, turning occasionally, until opaque and lightly golden.
3. Add the carrots, zucchini, dried herbs, and chicken broth. Cover and cook for 6 to 8 minutes, until the carrots are tender and the zucchini is soft but not falling apart.
4. Check the thickest chicken pieces with a food thermometer. Continue cooking if needed until the chicken reaches 165°F internally.
5. Stir in the lemon juice.
6. Divide the cooked rice among four bowls and spoon the chicken, vegetables, and a little broth over each serving.
Notes
Begin with a smaller serving if preferred and add more according to appetite.
Keep the seasoning mild and adjust the amount of rice, vegetables, and protein according to individual tolerance.
Use certified gluten-free chicken broth if a gluten-free version is needed.
For storage, refrigerate promptly and use within 3 to 4 days.
Add a splash of broth or water when reheating and heat leftovers to 165°F.
Individual GLP-1 medication tolerance varies; this recipe is general food guidance and not individualized medical nutrition advice.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 405 kcal
- Sugar: 6g
- Sodium: 525mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg