This Lemon Herb Chicken with Roasted Vegetables is a light, fresh, and nourishing meal that’s perfect for anyone following a low-FODMAP diet. With lean chicken breast, a burst of citrus from lemon, and a variety of colorful veggies like zucchini and carrots, this dish is full of vitamins and protein while being gentle on the digestive system. The low-FODMAP nature of this recipe means it avoids high-fermentable carbohydrates that can cause bloating or discomfort, making it a great choice for those with sensitive stomachs. Plus, it’s quick to prepare—everything cooks in about 30 minutes—and you can customize the vegetables to your liking. This meal provides lean protein, healthy fats, and essential nutrients without the worry of digestive upset.
Ingredients:
- 2 chicken breasts
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 zucchini, sliced
- 2 medium carrots, peeled and cut into rounds
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine olive oil, lemon juice, oregano, basil, salt, and pepper. Rub this mixture over the chicken breasts.
- Place the chicken on a baking sheet and arrange the sliced vegetables around it. Drizzle a little extra olive oil over the veggies, season with salt and pepper, and toss them lightly to coat.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley and serve warm.
This low-FODMAP dinner is perfect for a light, balanced meal that won’t cause any discomfort, while providing a great source of protein and fiber. If you’re new to the low-FODMAP diet, it helps reduce digestive issues like bloating, gas, and abdominal pain by limiting certain types of carbohydrates that are difficult to digest.