Cilantro-Chicken Power Bowl

Disorder scorecard

Disorder	Helpful?	Why / Caveats
POTS	✔︎ Yes (with salt)	Chicken and fries are seasoned with ¾ tsp sea salt total → ≈1 000 mg sodium across the bowl—enough to raise plasma volume without electrolyte packets.
Lupus	✔︎ Yes	Sweet-potato beta-carotene, avocado MUFAs, tomato polyphenols, and olive-oil yogurt sauce all support anti-inflammatory pathways.
Vestibular migraine	⚠︎ Caution	Avocado is moderate histamine; swap equal cubes of cucumber if it triggers headaches. Everything else is low histamine.

Ingredients — 1 large bowl

Component	Amount	Key nutrients
Chicken breast, sliced	6 oz	35 g protein, 600 mg Na*
Sea salt	¾ tsp split	*Total bowl sodium ~1 000 mg
Sweet potato, cut fries	1 medium	Beta-carotene, potassium
Olive oil	2 Tbsp total	Healthy fat
Cherry tomatoes, halved	½ cup	Lycopene, vitamin C
Avocado, diced	½	MUFAs, magnesium
Red onion, minced	1 Tbsp	Quercetin
Cilantro, chopped	2 Tbsp	Antioxidants
Plain Greek yogurt	¼ cup	Extra protein, probiotic
Lime juice	1 Tbsp	Bright flavor

Season chicken with half the salt; toss fries with the rest.

25-minute method (standing ≈10 min)

1. Roast fries: toss sweet-potato sticks with 1 Tbsp oil + ¼ tsp salt. Bake 425 °F, 20 min, flipping once.

2. Cook chicken: rub with 1 Tbsp oil, ½ tsp salt, pepper, and dried herbs; sear 4 min/side in skillet. Rest and slice.

3. Salsa (seated): mix tomatoes, avocado, onion, 1 Tbsp cilantro, squeeze lime, pinch pepper.

4. Yogurt sauce: blend yogurt, 1 Tbsp cilantro, splash water; add pinch salt if needed.

5. Assemble lettuce or grain base (optional), then fries, chicken, salsa, drizzle sauce. Eat seated.

Nutrition snapshot (full bowl)

• Protein  38 g

• Sodium  ≈1 000 mg

• Fiber   9 g

• Added sugar 0 g

• Prep/standing 25 min / ~10 min on feet