Chicken and Cantaloupe Plate

This is lunch for days when you don't want to cook. Sliced rotisserie chicken breast sits next to juicy cantaloupe wedges, with a drizzle of olive oil and a pinch of salt and pepper to tie it together. It's low-FODMAP friendly, needs no stove or oven, and takes less time to make than it does to eat.

Ingredients

• 5 ozrotisserie chicken breast, skin removed, cold or room temperature
• 1.5 cupscantaloupe, cut into wedges
• 1 tspolive oil
• 1 pinchsalt
• 1 pinchblack pepper

Method

1. Slice the rotisserie chicken breast into strips on the cutting board.
2. Cut the cantaloupe into wedges, removing the seeds and rind.
3. Arrange the chicken and cantaloupe wedges side by side on a plate.
4. Drizzle the chicken with olive oil and sprinkle with salt and pepper.