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When your stomach is feeling delicate, this dish of simple steamed chicken and mildly flavored vegetables provides gentle sustenance and beneficial nutrients.
Adding lemon slices to the steaming liquid subtly infuses the chicken with flavor while it cooks. For added flavor, substitute chicken broth for the water when preparing the rice.
If you are up to it, add a dipping sauce to drizzle over the chicken. Combine two tablespoons reduced-sodium soy sauce or tamari, one tablespoon rice vinegar, one tablespoon mirin, two teaspoons honey, and one teaspoon dark sesame oil.
For a more modern spin, wrap the chicken and veggies in a tortilla or lettuce leaf (if you're not having diarrhea) and eat like a taco.
Serves 4
A pasta pot with an insert for steaming works well for making this dish. A mandoline or food processor with a slicing blade cuts the vegetables thinly in a jiffy.
Per serving
Calories: 300
Fat: 3.5 g
Saturated Fat: 1 g
Cholesterol: 65 mg
Sodium: 75 mg
Carbohydrate: 39 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 28 g
Calcium: 40 mg
Potassium: 540 mg
What to Eat During Cancer Treatment
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