Gentle Lemon Herb Chicken with Jasmine Rice
Tender, well-cooked chicken breast paired with easily digestible white jasmine rice and steamed carrots. Mildly seasoned with fresh herbs and lemon juice to be exceptionally gentle on your digestion.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Jenny + Lila
Jenny created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Lay the chicken breast on a cutting…
- 01
Lay the chicken breast on a cutting…
Lay the chicken breast on a cutting board. Slice horizontally to make thinner, even cutlets so they cook through quickly.
Tap card to mark done - 02
Season the chicken breast on both sides…
Season the chicken breast on both sides with salt and dried oregano.
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Heat the olive oil in a non-stick…
Heat the olive oil in a non-stick skillet over medium heat. Place the chicken in the skillet and cook for about 5 to 6 minutes per side, or until the thickest part reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Look for: the thickest part reaches an internal temperature of 165°F (74°C) and is no longer pink inside
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Bring the water to a boil in…
While the chicken cooks, bring the water to a boil in a small saucepan. Stir in the jasmine rice, cover with a tight-fitting lid, and lower the heat to simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Allow: 15 minutes
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Steam the sliced carrots for about 7…
In a medium pot with a steamer basket, steam the sliced carrots for about 7 to 8 minutes, until very tender and easy to pierce with a fork.
Look for: very tender and easy to pierce with a fork
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Squeeze the fresh lemon juice over the…
Squeeze the fresh lemon juice over the cooked chicken right before serving. Plate the chicken with the fluffed jasmine rice and tender steamed carrots.
Ready when: everything is assembled and ready to enjoy
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