Grilled Lemon-Dill Chicken Bowl with Garlic Oil and Roasted Zucchini

This vibrant dinner bowl brings together juicy, lemon-and-dill-marinated chicken strips, fluffy rice, and tender roasted zucchini, all finished with a drizzle of golden garlic-infused olive oil. It's a gut-friendly meal designed with the Low-FODMAP diet in mind, swapping out garlic and onion for infused oil to deliver all the aromatic flavor without the fermentable fructans that can trigger digestive discomfort. Ready in about twenty minutes, this bowl is perfect for busy weeknights when you want something fast, fresh, and satisfying without sacrificing flavor. The chicken grills quickly in a hot pan while the zucchini roasts alongside, and everything comes together over a bed of rice for a balanced, protein-packed meal. Whether you're following a strict elimination phase or simply mindful of your FODMAP intake, this recipe proves that low-FODMAP eating can still be bursting with bright, herby flavor. It's naturally gluten-free, dairy-free, and easily adaptable with your favorite low-FODMAP vegetables.

Ingredients

• 1 lbboneless skinless chicken breast, sliced into thin strips
• 1 wholelemon, zested and juiced
• 2 tbspfresh dill, chopped
• 3 tbspGarlic-infused olive oil, divided
• 2 mediumzucchini, sliced into half-moons
• 2 cupscooked white rice, jasmine or basmati, prepared
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided

Method

1. Preheat the oven to 425°F (220°C) for roasting the zucchini.
2. In a mixing bowl, combine the chicken strips with lemon zest, lemon juice, chopped dill, 1 tablespoon of garlic-infused olive oil, half the salt, and half the pepper. Toss to coat evenly.
3. Toss the zucchini slices on a baking sheet with 1 tablespoon of garlic-infused olive oil and the remaining salt and pepper.
4. Roast the zucchini in the preheated oven until tender and lightly browned, stirring once halfway through. 12:00
5. While the zucchini roasts, heat a grill pan over medium-high heat and add the marinated chicken strips in a single layer.
6. Grill the chicken, turning occasionally with tongs, until golden and cooked through to an internal temperature of 165°F (74°C). 7:00
7. Divide the cooked rice between two bowls, top with grilled chicken and roasted zucchini.
8. Drizzle the remaining garlic-infused olive oil over each bowl and serve immediately.