Pre-Challenge Recipe: Roast Chicken Breast with Peppers

Servings 2
Preparation time 10 minutes
Cooking time 40 minutes
Difficulty Easy

Pre-Challenge Recipe: Roast Chicken Breast with Peppers

Servings 2
Preparation time 10 minutes
Cooking time 40 minutes
Difficulty Easy

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

Preheat the oven to 180C / 360F.

Mix the peppers and thyme with 2 tablespoons of the olive oil. Arrange in an even layer on a baking tray and roast for 20 minutes.

Remove the peppers from the oven and stir in the tomatoes, capers and vinegar.

Coat the chicken in the remaining olive oil and lay on top of the vegetables.

Roast for a further 20 minutes until the chicken is cooked through and the vegetables have softened.

To serve plate the chicken and spoon over the roasted vegetables and pan juices.

Serve with gluten-free bread or a small serving of steamed rice or potatoes.

Ingredients

1 medium Red Bell Pepper, cored seeded and cut into 1/2 inch strips

1 medium Yellow Bell Pepper, cored seeded and cut into 1/2 inch strips

2 Chicken breasts

1 Sprig of thyme, leaves removed

1 tbsp Capers

3 tbsp Olive oil

100f Cherry tomatoes

1 tbsp Red wine vinegar

Barry McBride

MSc, Clinical Development Associate

Added 9 January 2022

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Pre-Challenge Recipe: Roast Chicken Breast with Peppers

Pre-Challenge Recipe: Roast Chicken Breast with Peppers

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

Method

Preheat the oven to 180C / 360F.

Mix the peppers and thyme with 2 tablespoons of the olive oil. Arrange in an even layer on a baking tray and roast for 20 minutes.

Remove the peppers from the oven and stir in the tomatoes, capers and vinegar.

Coat the chicken in the remaining olive oil and lay on top of the vegetables.

Roast for a further 20 minutes until the chicken is cooked through and the vegetables have softened.

To serve plate the chicken and spoon over the roasted vegetables and pan juices.

Serve with gluten-free bread or a small serving of steamed rice or potatoes.

Ingredients

Barry McBride

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Never miss a recipe

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For healthcare professionals

Pre-Challenge Recipe: Roast Chicken Breast with Peppers

Pre-Challenge Recipe: Roast Chicken Breast with Peppers

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

Method

Preheat the oven to 180C / 360F.

Mix the peppers and thyme with 2 tablespoons of the olive oil. Arrange in an even layer on a baking tray and roast for 20 minutes.

Remove the peppers from the oven and stir in the tomatoes, capers and vinegar.

Coat the chicken in the remaining olive oil and lay on top of the vegetables.

Roast for a further 20 minutes until the chicken is cooked through and the vegetables have softened.

To serve plate the chicken and spoon over the roasted vegetables and pan juices.

Serve with gluten-free bread or a small serving of steamed rice or potatoes.

Ingredients

Barry McBride

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Simple Grilled Zucchini Salad

Summer Surprise Iced Tea

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Search recipes, articles, stories:

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SIGN UP FOR 10% OFF

Getting
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