Instructions

1. Cook the Quinoa

1. Rinse quinoa under cold water.
2. In a medium saucepan, combine quinoa and water. Bring to a boil.
3. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.
4. Remove from heat, fluff with a fork, and let cool slightly.

2. Marinate and Grill the Chicken

1. While quinoa cooks, mix olive oil, lemon juice, oregano, dill, salt, and pepper in a bowl.
2. Add chicken and let marinate for 10–15 minutes.
3. Heat a grill pan or outdoor grill to medium-high.
4. Grill chicken for 5–6 minutes per side or until cooked through. Let rest, then slice.

3. Finish the Quinoa

1. Stir garlic-infused olive oil, lemon zest, lemon juice, dill, salt, and pepper into the quinoa.
2. Add diced cucumber if using, and mix gently.

4. Plate and Serve

• Divide quinoa between plates, top with sliced grilled chicken, and garnish with extra dill or a lemon wedge if desired.

FODMAP Notes:

• Garlic-infused oil is a great way to get garlic flavor without triggering FODMAP issues.
• Lemon, dill, quinoa, chicken, and cucumber (in proper portions) are all low FODMAP-friendly.
• Avoid high-FODMAP marinades or dressings — keep it simple and clean.