Chicken over a fennel-watercress salad.

• Cooked chicken — 4¼ oz (1–2 thighs)
• Watercress — 1 cup
• Fennel — 4 oz (½ bulb)
• Garlic-infused olive oil — 2 Tbsp
• Lemon juice — 2 tsp
• Dill
• Sea salt

1. Toss the shaved fennel and watercress with oil, lemon, dill and salt.
2. Slice the chicken over.

Slice the chicken across the grain for tenderness — for thigh meat, that's perpendicular to the fiber lines you can see on the meat's surface.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.