Cookwith

Name: Soothing Ginger Chicken Rice Bowl (Gluten-Free, High Protein)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 10 oz total); 1 cup jasmine rice (certified gluten free); 1 tbsp olive oil; 1 inch fresh ginger, peeled and finely grated; 2 cloves garlic, minced; 4 cups low-sodium chicken broth (gluten free); 1 cup baby spinach, loosely packed; 2 green onions, sliced; 1 tbsp gluten-free tamari or coconut aminos; 1 tsp toasted sesame oil; Salt and pepper, to taste; Optional: 1 soft-boiled egg per bowl; Optional: 1/2 cup shredded carrots

Soothing Ginger Chicken Rice Bowl (Gluten-Free, High Protein)

VanillaPear0857

When you're feeling under the weather, this Soothing Ginger Chicken Rice Bowl delivers comforting warmth, protein, and gentle flavor—perfect for recovery. Inspired by classic Asian congee and American chicken soup, it uses gluten-free jasmine rice simmered in broth, juicy chicken, and a healing infusion of ginger and garlic. Fresh spinach and green onions add nutrients and color, while a drizzle of sesame oil gives a lift of aroma. It’s easy to eat, hydrating, and customizable for extra veggies or a soft egg. This bowl is gentle on the stomach and packed with protein to help fuel your recovery.

Ingredients

Instructions

Rinse the rice well under cold water. In a medium pot, combine rice and 2 cups chicken broth. Bring to a simmer, cover, and cook on low for 15 minutes until rice is tender and liquid is absorbed. Fluff and keep covered off heat.
While rice cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Sear chicken 3-4 minutes per side, until golden brown.
Add grated ginger and garlic to the skillet with the chicken. Cook, stirring, 1 minute until fragrant. Pour in remaining 2 cups chicken broth and gluten-free tamari. Simmer gently, partially covered, for 7-10 minutes or until chicken is cooked through (165°F internal temp).
Remove chicken to a cutting board and slice thinly. Reduce broth in skillet for 2 minutes to intensify flavor.
To assemble, divide rice into bowls. Top with baby spinach, sliced chicken, and pour hot broth over to wilt greens. Add green onions, a drizzle of toasted sesame oil, and optional soft-boiled egg and shredded carrots if desired.