Bruschetta Chicken Quinoa Bowl
Enjoy a fresh, Italian-inspired favorite with this vibrant low-FODMAP bruschetta chicken quinoa bowl that is entirely SIBO-friendly. This easy skillet recipe layers a juicy, perfectly seared chicken breast over a hearty base of fluffy quinoa. Piled high with a classic bruschetta topping made of juicy cherry tomatoes, fresh chopped basil, and green onion tops tossed in extra virgin olive oil and tangy balsamic vinegar, it delivers a deeply satisfying, restaurant-quality dinner in just 20 minutes.
Carefully optimized for a happy gut, this gluten-free and dairy-free meal swaps out traditional high-FODMAP garlic and bulb onions for the bright, clean savory note of green onion tops. By using easily digestible pseudo-grains like quinoa and naturally gut-safe vegetable portions, you can satisfy your Italian comfort food cravings completely free of bloating, gas, or stomach irritation. It is an exceptional, high-protein dish for anyone managing IBS symptoms, navigating a strict SIBO protocol, or looking for a clean weeknight meal prep option.
Serving size
Ingredients
- ½ Cup Cooked Quinoa
- 1 Chicken Breast (5–6 Oz)
- ½ Cup Cherry Tomatoes, Diced
- 1 Tbsp. Olive Oil
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. Chopped Basil
- 1 Tbsp. Green Onion Tops
- Salt and Pepper
Preparation
Step 1
Season chicken with salt and pepper and cook in a skillet over medium heat until fully cooked through. Let it rest for 5 minutes, then slice.
Step 2
In a bowl, combine diced tomatoes, olive oil, balsamic vinegar, basil, and green onion tops. Stir gently to combine.
Step 3
Warm quinoa slightly if desired or serve cold.
Step 4
Assemble bowl starting with quinoa, then sliced chicken, and top with bruschetta.
