Lunch | Dinner

Ginger Chicken Rice Bowl

  • 10 Mins

    Prep Time

  • 60 Mins

    Cook Time

  • 6


  • 239


  • 5g


  • 31g


  • 19g




  • 1 Cup Long Grain Rice, uncooked
  • 1 Tsp Extra Virgin Olive Oil
  • ½ Cup White Onion, rinsed and grated
  • 3 Tbsp Ginger Puree
  • 1 lb Boneless Skinless Chicken Breast
  • 8 Cups Low-Sodium Chicken Broth
  • 2 Lemons, juiced, wash before juicing
  • Salt and Pepper, to taste
  • Sliced Green Onion, to garnish


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Rinse Rice In a colander, rinse rice with cool water to remove excess starch.

  • 3.

    Cook Onion & Garlic To a large pot over medium heat, add the extra virgin olive oil. Cook the onion and ginger puree in the oil until fragrant (about 2 minutes).

  • 4.

    Add Rice & Chicken Add the rinsed rice, chicken breasts, and broth and bring to a simmer.

  • 5.

    Allow Rice & Chicken to Cook Reduce the heat to medium-low and cook for about an hour or until the rice is soft and creamy and the chicken is tender.

  • 6.

    Shred Chicken Remove the chicken and shred with two forks before returning to the pot.

  • 7.

    Season & Garnish Season the rice mixture with lemon juice and salt and pepper, to taste. Garnish with green onions and enjoy!

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe created by Meijer Chefs

Nourishment Notes


Bland and gentle on the stomach, rice is a key component of the BRAT diet (bananas, rice, applesauce, and toast) for nausea and vomiting.


Ginger is a great spice to use in recipes not only for its flavor, but it also may help reduce inflammation and minimize stomach pain or nausea.

Fatigue Buster

  • Opt for Pre-Juiced

    Purchase pre-squeezed lemon juice.

  • Use a Food Chopper

    Use a mini food chopper to chop onion into very fine pieces instead of grating.

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