Low FODMAP Lemon Herb Chicken with Garden Vegetables

Ingredients:

  • 2 zucchini, chopped into thick slices
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup carrots, chopped
  • 3 cups of mini potatoes, chopped in halves
  • 1 tbsp coconut oil
  • 4 boneless & skinless chicken breasts
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ¼ cup olive oil
  • 1 lemon

Instructions:

  1. Chop up the first 5 vegetables as directed.
  2. Heat coconut oil in a frying pan, on medium.
  3. Place potatoes and carrots in frying pan for 10 minutes.
  4. Lower heat to medium-low and add zucchini and peppers. Cover and cook for 20 more minutes stirring frequently.
  5. While vegetables are cooking, cook chicken in a separate frying pan until cooked through and no longer pink.
  6. Assemble herb sauce by mixing basil, oregano, salt, pepper and olive oil in a small bowl.
  7. Drizzle herb sauce over top of chickens and squeeze ¼ of a lemon over each chicken breast.
  8. Serve chicken on a bed of vegetables.
  9. Garnish with freshly chopped parsley, if desired. Yum!

Recipe sourced from: https://ignitenutrition.ca/blog/low-fodmap-lemon-herb-chicken/

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