Low Fodmap Chicken & Carrot Bowl with Turmeric-Cider Vinaigrette
Healthy meal that you can make some items ahead for a quick and delicious dinner.
Ingredients
Bowl
- 1/2 - 1 cup Quinoa
- 4 cups Arugula
- 2 cups Baby carrots
- 1 cup Shredded chicken (or sub rotisserie chicken)
- 1/4 cup Walnuts, chopped (spiced optional)
- 2 tbsp Flax seeds (optional)
- Olive oil
- Salt & pepper
Turmeric-Cider Vinaigrette
- 1 tbsp Apple cider vinegar
- 1 tbsp Maple syrup
- 1 tsp Garlic olive oil
- 1 tbsp Shallot olive oil
- 3 tbsp Olive oil
- 1/4 tsp Turmeric
- 1/8 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Pepper
Spiced Walnuts
- 1/4 cup Walnuts, chopped
- 1 tsp Maple syrup
- 1/4 tsp Chili powder
- 1/2 tsp Ground ginger
- Pinch Ground cinnamon
- Pince Salt
- 3 tbsp Brown sugar
Instructions
- Preheat oven to 400℉.
- Slice thicker baby carrots into two pieces so they cook faster.
- Toss carrots with olive oil, salt and pepper and roast until center of carrots is easily pierced with a fork.
- Make dressing and set aside.
- Make quinoa according to directions.
- If using spiced walnuts, heat pan on stove to medium-low and pour maple syrup, spices and walnuts into pan and mix. Cook for a couple of minutes. Sprinkle brown sugar and mix and cook for a couple of minutes. Remove walnuts from pan to allow to cool and brown sugar to harden.
- Plate arugula, warmed chicken, roasted carrots, walnuts and flaxseeds and toss with vinaigrette.
Notes
Flaxseeds are optional. I add them because they mix in well and add fiber.
I've made this dish with regular walnuts and spiced and both are great. On a weeknight it's regular walnuts, on the weekends I have the time to make the spiced walnuts.
For a vegetarian option, sub chicken with 1/4 cup chickpeas. Roast chickpeas with olive oil, salt and pepper at 400 F until crispy.
Tried this recipe?Let us know how it was!