IBS FODMAP Diet: One Pan Chicken, Broccoli & Peppers Recipe

The Tummy Clinic | October 1st, 2021

2 servings / 25 minutes

Ingredients

  • 2 tbsps Extra Virgin Olive Oil
  • 2 tbsps Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt (divided)
  • 4 cups Broccoli (chopped into small florets)
  • 2 Red Bell Pepper (sliced)
  • 10 ozs Chicken Breast (sliced)

Directions

  1. Preheat the oven to 375˚F (190˚C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the oil, vinegar, mustard, and half the salt. Add the broccoli and bell peppers, tossing gently until well covered. Transfer to the baking sheet and evenly space the vegetables.
  3. Add the chicken and the remaining salt to the leftover marinade and toss well to coat. Place on top of the vegetables.
  4. Bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Divide onto plates and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Marinate the chicken for at least 30 minutes before cooking.
Additional Toppings: Chopped fresh herbs.

Frequently Asked Questions

Irritable bowel syndrome (IBS) is characterized by a variety of symptoms, including cramping, abdominal pain, bloating, gas, and diarrhea or constipation, or both. IBS is a chronic condition that you’ll need to manage long term. The cause is not well understood.

There is no definitive test to diagnose IBS. IBS is diagnosed after your doctor has reviewed your symptoms and occasionally ordered tests to rule out other conditions.

Visits at the Tummy Clinic are not covered by OHIP, however most extended healthcare plans cover many aspects of the care you will receive here, such as visits to Naturopathic Doctors, Dieticians, Social Workers or Psychotherapists. Check your benefits package or contact your insurance company for more information.