Rinse the brown rice and set it aside. Chop the green beans and carrots into small, bite-sized pieces that are easy for your dog to chew. Dice the chicken breast into small, evenly sized cubes.

In a medium saucepan over medium heat, add the diced chicken breast. You can add 1 tablespoon of olive or coconut oil if desired. Cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set it aside.

In the same saucepan, add 1½ cups of water and bring it to a boil. Stir in the rinsed brown rice, green beans, and carrots. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is tender and the water is fully absorbed.

Once the rice and vegetables are cooked, return the chicken to the pot. Mix everything together thoroughly. Only add a pinch of salt if approved by your veterinarian, as added salt is often not recommended for diabetic dogs.

Allow the mixture to cool completely to room temperature before serving. Portion appropriately based on your dog’s weight and dietary needs—check with your vet for specific serving guidelines.