Lemon Herb Chicken & Quinoa Tabbouleh Bowl
Refresh your lunch routine with this bright Mediterranean low-FODMAP lemon herb chicken & quinoa tabbouleh bowl that is 100% SIBO-friendly. Fluffy cooked quinoa is combined with crisp diced cucumber, juicy halved cherry tomatoes, and abundant fresh parsley, then dressed in extra-virgin olive oil and freshly squeezed lemon juice. Topped with sliced, tender cooked chicken breast, this single-serving grain bowl delivers a vibrant, herb-forward main dish packed with clean protein and complex carbohydrates.
Carefully formulated to offer authentic Middle Eastern tabbouleh flavor without triggering GI distress, this gluten-free and dairy-free main bowl replaces traditional high-FODMAP bulgur wheat with gentle, complete-protein quinoa while completely eliminating raw onions and garlic. By pairing hydration-rich vegetables and stomach-soothing herbs with lean chicken breast, you get a deeply satisfying, anti-inflammatory meal completely free of bloating, gas, or IBS flare-ups. It is an ideal, quick-assembly option for anyone following a strict SIBO meal plan, packing light workday lunches, or organizing healthy meal prep.
Estimated Nutrition
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Calories: 390 kcal
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Total Fat: 17g
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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: 310mg
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Total Carbohydrates: 24g
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Dietary Fiber: 4.5g
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Sugars: 4g
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Protein: 41g
Ingredients
- 5 oz. Cooked Chicken Breast, sliced
- ½ cup Cooked Quinoa
- 1 cup Cucumber, diced
- ½ cup Cherry Tomatoes, halved
- 2 tbsps. Fresh Parsley, chopped
- 1 tbsp. Olive Oil
- Juice of ½ Lemon
- Salt and Pepper
Preparation
Step 1
Place quinoa in a serving bowl.
Step 2
Add cucumber, tomatoes, and parsley.
Step 3
Toss vegetables with olive oil, lemon juice, salt, and pepper.
Step 4
Top with sliced chicken breast.
