Ingredients

• 220 g skinless chicken breast — cut into small bite-size pieces
• 220 g white rice, cooked — warm and fluffed
• 250 ml low-sodium chicken broth — room temperature
• 8 g fresh ginger — very finely grated
• 60 g carrot — peeled and cut into thin matchsticks
• 70 g zucchini — thinly sliced into half-moons
• 60 g low-fat plain yogurt — stirred until smooth
• 1 pinch salt — fine optional

Instructions

1. In a medium pot, add the chicken broth and grated ginger, then bring to a gentle simmer over medium heat for 2–3 minutes to infuse the liquid.
2. Add the bite-size chicken pieces to the simmering broth and cook for 5–6 minutes, stirring occasionally, until the chicken is just cooked through and remains tender.
3. Stir in the carrot matchsticks and zucchini slices, reduce heat to low, and simmer for another 3–4 minutes until the vegetables are soft but not browned; season lightly with salt if using.
4. Remove the pot from heat and let the mixture sit for 2 minutes to cool slightly, then stir in the low-fat yogurt until the broth looks lightly creamy and smooth.
5. Divide the warm cooked white rice between two shallow bowls, then spoon the chicken, vegetables, and some of the ginger broth over each portion, keeping servings modest.
6. Let the bowls sit for 2–3 minutes before eating so the temperature is warm, not hot, which can be easier on a bloated, sensitive stomach.