Symptom Tolerance Scores
Instructions
- 1
Add the chicken broth and sliced ginger to a medium saucepan and bring just to a gentle simmer over medium heat; avoid a rolling boil to keep aromas mild.
- 2
Slide the chicken breast fillets into the simmering broth, reduce heat to low, cover, and poach for 10–12 minutes until the chicken is just cooked through and still tender.
- 3
While the chicken cooks, place the warm cooked rice into two shallow bowls and top each with half of the sliced carrot and baby spinach.
- 4
Once the chicken is done, remove it to a cutting board and let it rest for 2–3 minutes, then slice or shred it into bite-sized pieces.
- 5
Taste the poaching broth and lightly season with a small pinch of salt if desired; add the optional lemon juice for a gentle brightness that can help settle nausea.
- 6
Divide the chicken between the bowls, then ladle hot ginger broth over the rice and vegetables until just covered, discarding the ginger slices if you prefer a smoother texture. Let cool a minute until warm, not steaming hot, before eating.
GLP-1 Tips
- If your nausea is strong, sip the warm ginger broth slowly first and add small amounts of chicken and rice as tolerated, which can be easier on a GLP-1-sensitized stomach.
- Keep the portion small and stop when you feel comfortably satisfied; this recipe reheats well so you don’t need to finish it in one sitting.
Storage
Cool leftovers quickly, then store the chicken, rice, and strained broth together in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave until just warm, adding a splash of water or broth if it thickens.
Nutrition Information
Per serving (1 of 2 servings)