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Wholesome Low-Residue Crohn’s Disease Diet Recipe to Reduce Inflammation Easily

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A gentle, nourishing low-residue recipe designed to soothe inflammation and support sensitive digestion, featuring tender chicken, soft vegetables, and mild spices.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breast
  • 2 medium carrots, peeled and sliced thin
  • 1 medium zucchini, peeled and diced
  • 1 cup (200g) uncooked white rice
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fresh ginger, grated
  • Water, as needed for cooking rice and adjusting consistency

Instructions

  1. Rinse 1 cup (200g) of white rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 2 cups (475ml) of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff gently with a fork. If rice feels too firm, add a tablespoon of water and gently steam a few more minutes.
  2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat dry the chicken breast and season lightly with salt and 1/4 teaspoon turmeric. Add chicken to the pan and cook for about 6 minutes per side, or until cooked through and juices run clear. Remove from pan and set aside to rest for 5 minutes, then slice thinly or shred.
  3. In the same skillet, add peeled and thinly sliced carrots and diced zucchini. Cook over medium heat for about 8 minutes, stirring occasionally, until vegetables are tender and soft. Add grated fresh ginger and stir for another minute until fragrant.
  4. Pour 4 cups (950ml) low-sodium chicken broth into the skillet with the veggies. Bring to a gentle simmer and cook for 5 minutes to marry flavors. Return the sliced chicken to the pan to warm through. Adjust salt as needed, keeping it light.
  5. Serve the warm chicken and vegetable mixture over the soft white rice. Sprinkle with freshly chopped parsley for a bright, fresh finish.

Notes

For a creamier texture, stir in a tablespoon of plain lactose-free yogurt just before serving. Avoid high-fiber skins and seeds by peeling vegetables. Let chicken rest after cooking to keep it juicy. Use low-sodium broth to prevent bloating. This recipe can be adapted for vegetarians by substituting chicken with firm tofu or peeled root vegetables.

Nutrition

Keywords: low-residue, Crohn’s disease, anti-inflammatory, gentle digestion, chicken recipe, gut-friendly, easy dinner, soft vegetables

Find it online: https://piperplate.com/wholesome-low-residue-crohns-disease-diet-recipe-to-reduce-inflammation-easily/