This is a light and balanced low FODMAP recipe to help you prepare for any FODMAP Challenge. This is a great choice of meal for the evening before the 12-hour fast period and challenge day because it’s easy to make and filling.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Preheat the oven to 180C / 360F.
2
Mix the pepper, courgette and thyme with 2 tablespoons of the olive oil. Arrange in an even layer on a baking tray and roast for 20 minutes.
3
Remove the peppers from the oven and stir in the tomatoes, capers and vinegar.
4
Coat the chicken in the remaining olive oil and lay on top of the vegetables.
5
Roast for a further 20 minutes until the chicken is cooked through and the vegetables have softened.
6
To serve plate the chicken and spoon over the roasted vegetables and pan juices.
7
Serve with gluten-free bread or a small serving of steamed rice or potatoes.
Ingredients
80g Red Bell Pepper, cored seeded and cut into 1/2 inch strips
