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Low FODMAP Lemon Herb Chicken with Garden Vegetables

Ignite Nutrition Inc. / Feature  / Low FODMAP Lemon Herb Chicken with Garden Vegetables
Low FODMAP Lemon Herb Chicken with Garden Vegetables

Low FODMAP Lemon Herb Chicken with Garden Vegetables

A recipe doesn’t need to be confusing and overwhelming! Yet so many out there are! Have you ever tried to make a new dish, but you didn’t know what some of the ingredients were. Let alone, you had no idea where to find them in the store!

½ cup of a head of radicchio? 1 cup of polenta? 1 TSP of caraway seeds? Or edible flowers?


Recipes don’t have to be complex, or Instagram-elaborate in order to be tasty. Simple recipes are DELICIOUS too!

This Low FODMAP Lemon Herb Chicken with Garden Vegetables is simple, and delicious.

Most importantly, I guarantee that you can find all these ingredients at ONE grocery store – or even more likely, in your fridge and pantry.

This chicken dinner is spiced with flavorful herbs and placed on a bed of garden vegetables for an aesthetically pleasing and tasteful dish. It combines two of the most important things to learn alongside nutrition – confidence in the kitchen, with ingredients you know, and confidence in cooking – because it’s SO simple.

As you build those skills, especially while navigating a low FODMAP diet, it can help to make nutrition changes easier.

Low FODMAP Lemon Herb Chicken with Garden Vegetables


Low FODMAP Lemon Herb Chicken with Garden Vegetables
Serves: 4
  • 2 Zucchini, chopped in 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 and skinless chicken breasts
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup olive oil
  • 1 lemon
  1. Chop the first 5 vegetables as directed.
  2. Heat coconut oil in a wok (or frying pan) on medium.
  3. Place potatoes and carrots in wok 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.