Simple Chicken and White Rice
A mild, straightforward dinner built with tender chicken, soft white rice, and a little broth for moisture. This recipe is designed as a gentle, low-fiber-style meal idea for times when a healthcare professional has advised a temporary lower-fiber eating plan.
Nutrition Facts
Approximate Per Serving
- Calories: ~340 kcal
- Protein: ~34g
- Carbohydrates: ~39g
- Fat: ~5g
- Fiber: ~1g
- Sodium: varies by broth
Nutrition is an estimate and varies by ingredients, brands, and portion size.
Descriptions
This simple chicken and white rice recipe keeps the ingredient list short and the texture soft. Poaching or gently baking the chicken helps it stay moist, while white rice provides an easy base that can be softened further with warm broth.
It can be useful when you want a comforting dinner without heavy sauces, crunchy toppings, or strong spices. Individual needs vary, so use the seasonings and portion size that fit the diet instructions you have been given.
Directions
Rinse the white rice if desired, then cook it according to package directions using water or part of the low-sodium broth.
Place the chicken in a small baking dish or saucepan. Add a few tablespoons of broth so the meat stays moist while cooking.
Bake at 375°F (190°C) until fully cooked, or gently poach on the stovetop until the thickest part reaches a safe internal temperature.
Rest the chicken for 5 minutes, then slice thinly or shred it into small, tender pieces.
Spoon the soft rice into bowls and top with chicken. Add warm broth a tablespoon at a time if you prefer a softer texture.
Serve warm. Keep seasonings mild and skip spicy or crunchy toppings if they do not fit your current diet plan.
Note's
- For extra moisture, serve with a small amount of warm broth.
- Use plain white rice rather than brown rice when a low-fiber plan has been recommended.
- Chicken thighs can be used if your clinician allows them; trim excess fat and cook until tender.
- Avoid heavy gravies and spicy sauces when they worsen symptoms.
Serving Suggestions
Serve it as-is for the simplest option. If your healthcare professional has said well-cooked peeled vegetables are appropriate, a small portion of very soft carrots or zucchini can be added.
Storage and Reheating
Refrigerate cooked chicken and rice in separate airtight containers for up to 3 days. Reheat gently with a splash of broth so the rice and chicken stay soft. Do not leave cooked rice at room temperature for extended periods.
Related Gentle Dinner Recipes
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Important Medical Note
This recipe is general food information, not medical treatment. Diverticulitis diets can change by stage. During an acute flare, a healthcare professional may recommend clear liquids for a short time and then a gradual return to low-fiber foods as symptoms improve. Follow your own clinician’s instructions and seek medical care for severe or worsening symptoms.
Read the full diverticulitis dinner guide for the broader meal-planning context.
Ingredients
2 boneless, skinless chicken breasts
1 cup uncooked white rice
2 cups low-sodium chicken broth, divided
1 teaspoon olive oil
1/4 teaspoon salt, optional
1 tablespoon chopped parsley, optional and only if tolerated
Menu info
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Servings: 4
Author
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