|
10 Min |
40 Min |
Makes 8 servings |
|
10 Min |
40 Min |
Makes 8 servings |
This one-pan Low FODMAP chicken recipe brings together the flavors of garlic, zucchini, tomatoes and red wine for a very satisfying - and simple - meal. With Fody Garlic-Infused Olive Oil and Fody Lemon Herb Seasoning in the pantry, a low FODMAP dinner will always just be moments away.
Chickpeas, which are low FODMAP in portions of ¼ cup (42 g), add extra protein and heartiness. Leftover are great for lunch, gently warmed in the microwave.
Preheat oven to 375F (190C). Evenly space the chicken pieces on a large rimmed baking sheet pan. Place the zucchini and chickpeas here and there, in-between the chicken.
Season everything with salt and pepper. Drizzle the oil over the chicken, zucchini and chickpeas to evenly coat, then season with Fody's Low FODMAP Lemon Herb Seasoning. Spoon the marinara sauce evenly over everything.
Roast chicken, zucchini and chickpeas for about 40 minutes or until chicken is cooked through. A thermometer inserted into the thickest part (not touching bone) of the chicken should register 165°F/74°C. Allow to sit for 5 minutes for juices to redistribute within the chicken. Your low FODMAP chicken dish is ready to serve. Cooled chicken can be refrigerated in an airtight container for up to 3 days.
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
