Simple Chicken and Rice Bowl

This deconstructed meal bowl is specifically designed for kidney health, featuring a carefully portioned serving of seasoned chicken breast over fluffy white rice, complemented by crisp shredded lettuce and a light drizzle of olive oil. It emphasizes simplicity and strict portion control, making it an ideal, safe, and delicious option for a CKD-friendly lunch.

Instructions

1. 1

   Cook the white rice

   • In a medium saucepan, combine the rinsed white rice and 3 cups of water.
   • Bring to a boil over high heat.
   • Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. 2

   Prepare and cook the chicken

   • While the rice cooks, pat the diced chicken breast dry with paper towels.
   • In a small bowl, toss the chicken with garlic powder, black pepper, dried oregano, and the 1/8 tsp of salt.
   • Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat.
   • Add the seasoned chicken to the skillet in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken from the skillet and set aside.
3. 3

   Assemble the bowls

   • Divide the fluffed rice evenly among four bowls (about 1 cup per bowl).
   • Top each bowl with an equal portion of the cooked chicken.
   • Add 1 cup of shredded iceberg lettuce to each bowl.
   • Drizzle the remaining 1 tbsp of olive oil evenly over the four bowls before serving.