Low Fodmap Za'atar Chicken Bowl with Cumin Yogurt Dressing
Flavorful chicken with creamy yogurt dressing and fun carrot and cucumber slaw.
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
Instructions
Prep
- 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
- Cook brown rice according to directions.
- If desired, cook carrot strips in a bit of water to soften them slightly.
- Peel and deseed cucumber and slice into thin strips.
- Toss carrots, cucumber and other slaw ingredients and store in the fridge, tossing occasionally to allow flavors to mix.
- Make dressing and set aside in the fridge.
- 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.
- Place arugula, rice, chicken, slaw and green onions in a bowl and serve with dressing on the side.
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