Simple Lemon Herb Chicken Without Garlic (Low FODMAP)
This simple low FODMAP lemon herb chicken is spiced with flavorful herbs and placed on a bed of garden vegetables for an aesthetically pleasing and tasteful dish. It super approachable and you might even have the ingredients at home already!
Servings: 4
Ingredients
- 1 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
Instructions
- Chop the first 5 vegetables as directed.
- Heat coconut oil in a wok (or frying pan) on medium.
- Place potatoes and carrots in wok for 10 minutes.
- Lower heat to medium-low and add zucchini and peppers. Cover and cook for 20 more minutes stirring frequently.
- While vegetables are cooking, cook chicken in a separate frying pan until cooked through and no longer pink.
- Assemble herb sauce by mixing basil, oregano, salt, pepper and olive oil in a small bowl.
- Drizzle herb sauce over top of chickens and squeeze ¼ of a lemon over each chicken breast.
- Serve chicken on a bed of vegetables.
- Garnish with freshly chopped parsley, if desired.
Notes
Play with flavour: try serving it alongside some low FODMAP tzatziki sauce. Or drizzle with some homemade garlic infused oil.