Ginger-Soy Chicken and Zucchini Rice Bowl

This is a recipe that is safe for post-cholecystectomy (gallbladder removal) and Liver Disease. Estimated nutrition per serving Calories: 370 Protein: 40 g Carbohydrates: 39 g Fat: 6 g Digestive modifications For possible SIBO: Omit the garlic if using a premade sauce, and choose a soy sauce without onion or garlic ingredients. The small amount of honey may be tolerated by some people but can be problematic for others; you can omit it. For reflux: Skip the vinegar if it triggers symptoms. For gastroparesis: Peel the zucchini if necessary and cook it until very soft. For bile-related symptoms: Keep the oil measured and the chicken lean. My tip: If you want a stronger Asian flavor without adding much fat, increase the ginger slightly rather than adding extra oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into bite-sized pieces.

Step 2

Mix the soy sauce, ginger, honey, vinegar, and water.

Step 3

Heat the olive oil in a nonstick skillet.

Step 4

Cook the chicken until fully cooked, reaching 165°F internally.

Step 5

Add the zucchini and cook until tender.

Step 6

Pour in the sauce and simmer for 2–3 minutes.

Step 7

Divide the cooked rice between two bowls and top with the chicken and zucchini.