Chicken breasts in a lemon marinade are grilled and combined with quinoa, greens, tomatoes, feta cheese, and tzatziki sauce in this Low FODMAP Greek Chicken Quinoa Bowl.
In my last post, I promised a recipe that included my Low-FODMAP Greek Tzatziki Sauce. Here it is! I don’t know if this is a recipe, or more of just some assembly instructions. This is my version of the Nourish Bowls or Grain Bowls that seem to be popular these days. Basically, you just layer fresh, nutritious ingredients in a bowl for a filling meal. Nourish bowls typically included a healthy protein, a grain, some veggies, and a yummy sauce to pull it all together.
In this bowl that I’m sharing with you today, my Low FODMAP Greek Grilled Chicken is the protein, quinoa is the grain, and some greens and tomatoes are the veggies. My Low-FODMAP Greek Tzatziki Sauce tops the bowl off. Oh, and I also added some feta cheese, because yum!
The bowls pictured here are from Target: Project 62 Stoneware Solene Bowls. This isn’t a sponsored or affiliate link or anything, I just really like these bowls and think they are the perfect size for grain bowls! I’ve had readers ask where I get my dishes and accessories before, so whenever I’m able to, I like to share the link.
It may not quite be grilling weather yet, especially if you live in the Midwest like me. But if you have a grill pan or don’t mind braving the cold, I hope you give this Low FODMAP Greek Chicken Quinoa Bowl recipe a try.
You may enjoy my other low-FODMAP grain bowl recipe:
Low FODMAP Greek Chicken Quinoa Bowl
Ingredients
- 1 recipe Low FODMAP Greek Grilled Chicken
- 1 recipe Low FODMAP Greek Tzatziki Sauce
- 1 cup quinoa, rinsed
- 4 cups baby spinach or arugula, or a combination of both
- 2 roma tomatoes, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Prepare the chicken according to recipe directions. Cut into bite-size pieces.
- Prepare the tzatziki sauce according to recipe directions.
- Prepare quinoa according to package directions.
- Evenly distribute and arrange chicken, quinoa, spinach or arugula, and tomatoes in the bottom of four bowls. Top each bowl with the feta cheese and tzatziki sauce. Serve.
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