Mexican Spiced Chicken and Jasmine Rice Bowl
Flavorful spiced ground chicken served over warm jasmine rice with diced zucchini and sweet red bell pepper. A digestive-friendly, low-FODMAP dinner designed for steady energy and easy weeknight prep.
Prep
10 min
Cook
12 min
Total
22 min
Makes
1 serving
Created together. Shared with you.
Made by Gillian + Lila
Gillian 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
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 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
12 min
Total
22 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Cook jasmine rice ahead of time and store in individual portions in the refrigerator for up to 4 days for effortless weeknight assembly.
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 9 steps complete
Next: Heat 2 tsp (10 ml) of extra…
- 01
Heat 2 tsp (10 ml) of extra…
Heat 2 tsp (10 ml) of extra virgin olive oil in a nonstick skillet over medium-high heat (350°F / 175°C) for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add the ground chicken breast to the…
Add the ground chicken breast to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
Tap card to mark done - 03
Sprinkle the ground cumin
Sprinkle the ground cumin, ground coriander, and sea salt evenly over the chicken.
Tap card to mark done - 04
Cook for 5 to 7 minutes
Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink with an internal temperature of 165°F (74°C).
Look for: the chicken is cooked through and no longer pink with an internal temperature of 165°F (74°C)
Tap card to mark done - 05
Push the chicken to one side of…
Push the chicken to one side of the skillet and add the diced red bell pepper and diced zucchini to the empty space.
Tap card to mark done - 06
Saute the vegetables for 3 to 4…
Saute the vegetables for 3 to 4 minutes until slightly tender yet crisp.
Look for: slightly tender yet crisp
Tap card to mark done - 07
Stir the chicken and vegetables together
Stir the chicken and vegetables together, then remove the skillet from heat.
Tap card to mark done - 08
Place warm cooked jasmine rice into a…
Place warm cooked jasmine rice into a serving bowl and spoon the seasoned chicken and vegetable mixture over top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 09
Squeeze fresh lime juice over the dish…
Squeeze fresh lime juice over the dish and garnish with sliced green onion tops before serving.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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