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Ingredients


500g boneless, skinless chicken thigh

500g small red potato, cut into thick slices

1 red pepper, deseeded and cut into thick slices

1 yellow pepper, deseeded and cut into thick slices

1 tbsp garlic infused oil

1 tsp each ground cumin, smoked paprika

3 tbsp olive oil

zest and juice 1 lemon

small handful parsley or coriander, chopped, to serve






Method


Heat oven to 200C/180C fan/gas 6. Place the chicken, potatoes and peppers in a large bowl and season.

In another bowl, mix together the garlic infused oil, spices, olive oil, and lemon zest and juice.

Pour this over everything and spread the mixture between 2 baking trays.

Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Serve in bowls with some chopped parsley or coriander.


Recipe adapted from: Good Food


Recipes Low FODMAP and Gluten Free Recipe - Chicken & pepper bake
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