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Za'atar Chicken Bowl with arugula, rice, green onions, cucumber carrot slaw with creamy Za'atar dressing

Low Fodmap Za'atar Chicken Bowl with Cumin Yogurt Dressing

Flavorful chicken with creamy yogurt dressing and fun carrot and cucumber slaw.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken
  • 1 lb chicken breasts cut into roughly 1" size pieces
  • 1 tsp lemon juice
  • 1 tsp garlic olive oil
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp Za'atar seasoning
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp water
Slaw
  • 3/4 cup carrot strips
  • 3/4 cup deseeded cucumber, cut into thin strips
  • 1/2 tsp garlic olive oil
  • 1/4 tsp Aleppo pepper
  • Salt & pepper to taste
Cumin Yogurt Dressing
  • 1 cup low-Fodmap yogurt
  • 1 tsp Za'atar seasoning
  • 1/4 tsp cumin
  • 1 tbsp maple syrup
  • Salt & pepper to taste
Bowl
  • 3 cups cooked brown rice
  • 2 green onions, chopped (green parts only)
  • 4 cups arugula

Method
 

Prep
  1. Make marinade and cut chicken breasts into roughly 1" pieces. Toss chicken in marinade and place in fridge for at least four hours, but preferably overnight.
Cook
  1. Cook brown rice according to directions.
  2. If desired, cook carrot strips in a bit of water to soften them slightly.
  3. Peel and deseed cucumber and slice into thin strips.
  4. Toss carrots, cucumber and other slaw ingredients and store in the fridge, tossing occasionally to allow flavors to mix.
  5. Make dressing and set aside in the fridge.
  6. Cook chicken in pan over medium heat (or on the grill or in the oven at 400℉ until internal temperature is 165℉, roughly 10-15 minutes, depending on your pan and cooking method.
  7. Place arugula, rice, chicken, slaw and green onions in a bowl and serve with dressing on the side.
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