5-Ingredient Low-FODMAP Chicken & Rice Bowl Recipe:

This 5-Ingredient Low-FODMAP Chicken & Rice Bowl is a simple, flavorful meal made with tender chicken, fluffy white rice, fresh carrots, baby spinach, and lemon. The chicken is lightly seasoned and cooked until golden, while the vegetables add freshness, color, and a pleasant texture.

It is an easy weeknight meal that comes together with just a handful of ingredients. The recipe is naturally simple and can be prepared in one skillet, making it a convenient option when you want a satisfying meal without a long ingredient list.

Why You’ll Love This Recipe

• Made with just 5 main ingredients
• Simple and easy to prepare
• Tender, juicy chicken with fresh lemon flavor
• Includes colorful vegetables and fluffy rice
• Great for a quick weeknight dinner
• Easy to portion for meal prep

Ingredients

For the Chicken & Rice Bowl

• 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups (320 g) cooked white rice
• 2 medium carrots, thinly sliced
• 2 cups (60 g) baby spinach
• 1 lemon, juiced

For Cooking

• 1–2 tablespoons garlic-infused olive oil, optional
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the Chicken

Cut the chicken breast into small, even pieces so they cook quickly and evenly.

Heat the garlic-infused olive oil in a large skillet over medium heat. Add the chicken and season lightly with salt and black pepper.

Cook for 6–8 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through.

Step 2: Cook the Carrots

Add the sliced carrots to the skillet with the cooked chicken.

Cook for another 4–5 minutes, stirring occasionally, until the carrots become tender but still have a little bite.

If the skillet becomes dry, add a small splash of water and continue cooking.

Step 3: Add the Spinach and Lemon

Add the baby spinach to the skillet and cook for 1–2 minutes, just until the spinach wilts.

Squeeze the fresh lemon juice over the chicken and vegetables. Stir everything together so the lemon flavor is evenly distributed.

Step 4: Assemble and Serve

Divide the cooked white rice between serving bowls.

Spoon the lemon chicken and vegetables over the rice and serve immediately.

For extra freshness, add another small squeeze of lemon juice just before serving.

Serving Ideas

• Serve with extra fresh lemon wedges.
• Add a sprinkle of fresh chives.
• Pair with a simple cucumber salad.
• Serve alongside additional cooked carrots or spinach.
• Divide into containers for an easy meal-prep lunch.

Nutritional Information

Approximate per serving, based on 4 servings and depending on the specific ingredients used.

• Calories: 390–430
• Protein: 32–36g
• Fat: 8–11g
• Carbohydrates: 42–48g

Storage Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the rice refrigerated as well and reheat everything thoroughly before serving.

For meal prep, divide the rice, chicken, and vegetables into individual containers and refrigerate until ready to eat.

Note: Low-FODMAP suitability can depend on serving size and the specific ingredients used. If you’re following a strict low-FODMAP diet, check the portion sizes and ingredients against a current trusted FODMAP guide.

This 5-Ingredient Low-FODMAP Chicken & Rice Bowl is a simple and satisfying meal with tender chicken, fluffy rice, sweet carrots, fresh spinach, and bright lemon flavor—all without a long list of ingredients.