Healing Brothy Chicken & Rice

This has quickly become a weekday lunch staple for me especially during my luteal phase when I'm craving (carbs!) and something grounding, hydrating and delicious without leaving me feeling heavy.

Bone broth is a beautiful addition to support skin health, hormones balance, fertility, hydration, metabolic health and detoxification as it is nutrient dense and rich in amino acids (glutamine, glycine, proline, histidine, arginine), minerals (Calcium, Potassium, Magnesium and Zinc).

Recent 2025 research also shows bone broth heals leaky gut and gut inflammation which can contribute to numerous digestive and whole body symptoms including food intolerances, skin issues, allergy symptoms, headaches and joint pain. (PMID:40180691)

Just so you're aware and don't go wasting time with the wrong food, bone broth isn't the same as commercially made stocks. Bone broth is simmered for 24-48 hours to extract the collagen and minerals from the bones, whereas stock is typically only simmered for a few hours. Commercially made stocks often contain additives like maltodextrin (sugar from corn) and preservatives that aren't supportive for gut health.

My favourite bone broths are GevityRx and Best of the Bone (no affiliate, just what I love and use).

HEALING BROTHY CHICKEN & RICE RECIPE

Serves 4. Gluten free, dairy free

INGREDIENTS

• 500g chicken thigh, sliced

• 2 cups broccoli, chopped into florets

• 2 spring onions, sliced

• 1 cup uncooked basmati rice

• 1cm ginger, peeled and grated

• 1 clove garlic, minced

• 3 tablespoons coconut aminos (tamari is an alternative)

• 2 tablespoons rice wine vinegar

• 2 teaspoons raw honey

• 1.5 cups water + 4 teaspoons bone broth concentrate (or 1 cup ready to use bone broth)

• 1 tablespoon extra virgin olive oil or coconut oil, for cooking

METHOD

1. In a large bowl, combine garlic, ginger, coconut aminos, rice wine vinegar and honey. Mix to combine. Add in the sliced chicken, cover and marinade for 30 minutes or overnight in the fridge for best results.

2. Cook rice in water in a rice cooker or stovetop according to packet/method instructions.

3. Heat bone broth in a saucepan over medium heat until simmering gently.

4. While broth is heating, heat oil in a large saucepan over medium heat. Cook chicken thighs (reserving leftover marinade) until browned on both sides and almost cooked through.

5. Pour leftover marinade into the bone broth and continue simmering. Add in browned chicken and chopped broccoli and simmer for 3-4 minutes until chicken is cooked through and broccoli is lightly cooked.

6. Divide cooked rice between bowls. Serve with chicken, broccoli and broth. Top with sliced spring onions.

Meal prep note: if making this for meal prep, store cooked rice in a separate container in the fridge. Chicken, broth and broccoli can be stored together in another container. Reheat in a saucepan and top with spring onion.