Chicken and Roasted Vegetable Salad
Enjoy a warm, hearty, and colorful meal with this low-FODMAP chicken and roasted vegetable salad that is 100% SIBO-friendly. Tender zucchini and diced eggplant are roasted in garlic-infused olive oil until golden and tender, then tossed with juicy burst cherry tomatoes, lean cooked chicken breast, and fresh mixed greens. Brightened with a splash of fresh lemon juice and chopped parsley, this single-serving main salad offers warm, caramelized Mediterranean flavors over crisp, fresh salad greens.
This gluten-free and dairy-free main-dish salad strictly follows low-FODMAP portion thresholds for eggplant and zucchini. By utilizing garlic-infused olive oil rather than raw garlic and dressing the salad simply with clean citrus juice, you get a deeply satisfying, high-protein meal completely free of bloating, gas, or IBS flare-ups. It is an ideal, fast-assembly option for anyone following a strict SIBO meal plan, utilizing leftover cooked chicken, or enjoying a light, wholesome dinner.
Estimated Nutrition
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Calories: 380 kcal
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Total Fat: 18g
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Saturated Fat: 2.5g
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Trans Fat: 0g
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Cholesterol: 105mg
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Sodium: 340mg
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Total Carbohydrates: 14g
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Dietary Fiber: 5g
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Sugars: 7g
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Protein: 42g
Ingredients
- 5 oz. Cooked Chicken Breast
- 1 Cup Zucchini, chopped
- ½ Cup Eggplant, diced
- ½ Cup Cherry Tomatoes
- 1 tbsp. Garlic-Infused Olive Oil
- 2 Cups Mixed Greens
- Juice of ½ Lemon
- 1 tbsp. Parsley
- Salt and Pepper
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Toss zucchini and eggplant with olive oil, salt, and pepper until evenly coated.
Step 3
Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
Step 4
Add cherry tomatoes during the last 5 minutes of roasting until just softened.
Step 5
Add mixed greens to a large bowl and top with chicken and roasted vegetables.
Step 6
Finish with lemon juice and parsley, then toss gently to combine.
