Ingredients

• 220 g skinless chicken breast — cut into 2 small fillets
• 500 ml low sodium chicken broth — room temperature
• 15 g fresh ginger — peeled and sliced into thin coins
• 200 g white rice, cooked — warm, plain
• 80 g carrot — thinly sliced or julienned
• 40 g baby spinach — rinsed
• 10 ml fresh lemon juice — freshly squeezed optional
• 1 pinch salt — or to taste, very light optional

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.