Fresh Herb Chicken & Quinoa Bowl with Ginger Dressing

If you have read my blog post on 'Could Histamine Be The Hidden Cause of Your Symptoms', you'll know that some people may benefit from adopting a low-histamine diet.

Serves 2

Ingredients

For the bowl:

• 2 small chicken breasts (fresh, not pre-cooked or leftover)

• 1 cup cooked white quinoa

• 1 medium zucchini, chopped or spiralised

• 2 medium carrots, grated or julienned

• 1/2 cucumber, diced

• 1 handful butter lettuce or spinach

• 1 tbsp flaxseed or chia seeds (optional)
  

For the dressing:

• 2 tbsp extra virgin olive oil

• 1 tsp freshly grated ginger

• 1 tbsp chopped fresh parsley or basil

• 1 tsp lemon juice (if tolerated, otherwise omit or sub with a dash of rice vinegar)

• Sea salt to taste
  

Optional Garnish:

• Fresh coriander leaves

• A sprinkle of hemp seeds

Method

1. Cook the quinoa: Rinse well, then cook according to package instructions. Set aside to cool slightly.

2. Cook the chicken:

   • Heat 1 tbsp olive oil in a pan.

   • Season chicken with sea salt and chopped parsley or basil.

   • Cook on medium heat until golden and cooked through (approx. 6–8 minutes per side depending on thickness).

   • Let rest for a few minutes, then slice.

3. Prep the veg:

   • Spiralise or chop the zucchini.

   • Grate or julienne the carrots.

   • Dice the cucumber and rinse the greens.

4. Make the dressing:

   • Whisk olive oil, ginger, herbs, and lemon juice or vinegar together. Season with sea salt.

5. Assemble:

   • Divide the quinoa and greens between two bowls.

   • Top with veggies, sliced chicken, and optional seeds.

   • Drizzle generously with the dressing.