Low-FODMAP Chicken Shawarma Bowl

Directions

• 1. Preheat the oven to 350 degrees F and line a baking sheet or dish with tin foil.
• 2. In a large bowl season your chicken breast with the chicken marinade (fresh mint, parsley, garlic-infused olive oil, salt & pepper, white wine, & lemon zest).
• 3. Marinade the chicken in the fridge from 15 minutes to 24 hours overnight.
• 4. Cook the chicken for 25 to 30 minutes or until no longer pink through to the center.
• 5. While the chicken is cooking you can chop your veggies, cook the quinoa, and prep your hummus.
• 6. *Chop the cucumber, peppers, and tomatoes and store them in an air-tight container in the fridge until needed.
• 7. To cook the quinoa add the garlic-infused olive oil to a large pot on medium heat. Then add the uncooked quinoa and toast the quinoa for about 5 minutes. Stir often to prevent the quinoa from burning.
• 8. Next add 4 cups of water and the 2-4 Tbsp of the chopped fresh parsley.
• 9. Bring the pot to a boil and lower the temperature to a simmer and cook until all the water is gone. About 15 minutes.
• 10. Mix together the low-FODMAP hummus ingredients and store it in an air-tight container in the fridge until needed.
• 11. By the time the chicken is done you should be able to assemble your bowl! Grab 1-2 handfuls of arugula and 1/4 cup of quinoa as your base and then top with 1/4 cup of each veggie (cucumber, peppers, and tomatoes), crumble some feta (~2 Tbsp)**, 1/2 a large or 1 small sliced chicken breast, and finally 3-4 Tbsp of hummus.

• Meal Prepping Tips:

• *It is often best to cut up half of your veggies at the beginning on the week and the other half, halfway through the week. That way you don't risk the veggies going soft on you by mid-week.
• **I often crumble up the feta before every meal if you can. You can pre-prepare it, but often it is just as easy to just grab what you need each mealtime.