Gentle Mediterranean Lemon-Dill Chicken Quinoa Bowl

Ingredients

• 2 each Boneless, Skinless Chicken Breasts
• 0.5 cup Dry Quinoa
• 1 cup Low-FODMAP Chicken Broth or Water
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Garlic-Infused Olive Oil
• 1 whole Lemon
• 2 tbsp Fresh Dill
• 0.5 tsp Dried Oregano
• 0.5 each Red Bell Pepper
• 1 each Small Zucchini
• 1 cup Fresh Baby Spinach
• 0.5 cup Cherry Tomatoes
• 1 tbsp Fresh Chives
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with low-FODMAP chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, pat the chicken breasts dry. Season evenly with salt, black pepper, and dried oregano.
3. Heat 1 tablespoon of extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly golden. Remove chicken from the skillet and set aside.
4. In the same skillet, add the 1 teaspoon of garlic-infused olive oil. Add the sliced red bell pepper and zucchini. Sauté for 3-5 minutes, until the vegetables are tender-crisp.
5. Add the baby spinach and halved cherry tomatoes to the skillet. Cook for 1-2 minutes, just until the spinach wilts.
6. Return the cooked chicken to the skillet with the vegetables. Add the chopped fresh dill, chopped chives, and the juice of half a lemon. Stir everything well to combine and heat through for another minute.
7. Divide the fluffy quinoa between two serving bowls. Top each with the chicken and vegetable mixture. Garnish with a lemon wedge for an extra squeeze of freshness.

Nutrition (per serving)