10 Delicious Low FODMAP Chicken Recipes for Easy Meals

If you’re looking for a tasty low FODMAP chicken recipe that’s easy to whip up, you’ve come to the right place! This dish is packed with flavor while being gentle on your tummy, making it a hassle-free option for anyone managing their FODMAP intake. Let’s dive into a simple and satisfying way to enjoy chicken without any fuss.

Garlic-Infused Olive Oil Roast Chicken

PIN IT

 

 

This Garlic-Infused Olive Oil Roast Chicken is a delightful dish that’s both flavorful and easy to prepare. Roasted to perfection, the chicken is infused with the rich flavors of garlic and olive oil, resulting in tender, juicy meat with a crispy skin. With minimal ingredients and straightforward steps, even novice cooks can master this recipe.

The combination of garlic and olive oil not only enhances the chicken’s natural flavors but also makes it a great choice for those following a low FODMAP diet. Serve it alongside a fresh salad or roasted veggies for a wholesome meal that everyone will enjoy.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup garlic-infused olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 lemon, quartered
• 1 cup cherry tomatoes

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix garlic-infused olive oil, salt, pepper, thyme, and rosemary.
3. Pat the chicken dry with paper towels. Rub the olive oil mixture all over the chicken, including under the skin.
4. Place the lemon quarters inside the cavity of the chicken. Arrange cherry tomatoes around the chicken in a roasting pan.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
6. Let the chicken rest for 10 minutes before carving. Serve warm with the roasted tomatoes.

Coconut Curry Chicken with Spinach

PIN IT

 

 

This Coconut Curry Chicken with Spinach is a delightful dish that brings together creamy coconut milk and flavorful spices for a comforting experience. The tender chicken, paired with vibrant spinach, creates a meal that’s not only satisfying but also easy to whip up, making it perfect for any night of the week.

The taste is a harmonious blend of sweetness from the coconut and a hint of warmth from the spices, leaving your taste buds craving for more. Plus, it’s low FODMAP, so you can enjoy this dish without worry!

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach
• 2 teaspoons curry powder
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
2. Add grated ginger, curry powder, and turmeric to the pan. Stir for about 1 minute until fragrant.
3. Pour in the coconut milk and bring to a gentle simmer. Cook for another 5 minutes, allowing the flavors to meld.
4. Add the fresh spinach and stir until wilted. Adjust seasoning if needed.
5. Serve the coconut curry chicken over cooked rice and enjoy!

Lemon Herb Grilled Chicken

PIN IT

 

 

This Lemon Herb Grilled Chicken recipe is a delightful way to enjoy a healthy meal without sacrificing flavor. The bright notes of lemon paired with a medley of herbs create a fresh taste that brightens any dish. Plus, it’s simple to whip up, making it a great choice for busy weeknights or sunny weekend barbecues.

The marinade infuses the chicken with tangy flavor while keeping it juicy on the grill. Whether served with a side salad or grilled veggies, this low FODMAP dish is sure to please both your taste buds and your digestive system!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, oregano, thyme, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Preheat the Grill: Heat your grill to medium-high heat. If using a grill pan, preheat it over medium heat on the stove.
3. Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Garnish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Sprinkle with fresh parsley before serving. Enjoy your delicious, low FODMAP meal!

Lime and Cilantro Chicken Tacos

PIN IT

 

 

If you’re looking for a refreshing and zesty dish, these Lime and Cilantro Chicken Tacos are a fantastic choice. Packed with flavor from the lime juice and fresh cilantro, they offer a light and satisfying meal that’s easy to whip up on a busy weeknight or for a fun gathering with friends. The combination of tender chicken and vibrant toppings creates a delightful experience in every bite.

This recipe is not only simple but also adheres to low FODMAP guidelines, making it suitable for those with dietary restrictions. You can customize your tacos with your favorite toppings, adding a personal touch that everyone will love.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (optional)
• 1/2 cup diced bell peppers (optional)

Instructions

1. Marinate the Chicken: In a bowl, combine diced chicken, olive oil, lime juice, cilantro, cumin, paprika, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for about 7-10 minutes, or until the chicken is cooked through and golden brown.
3. Warm the Tortillas: While the chicken is cooking, heat the corn tortillas in a separate pan for about 30 seconds on each side, until warm.
4. Assemble the Tacos: Place a portion of the cooked chicken on each tortilla. Top with cherry tomatoes, cheese, and diced bell peppers, if desired. Garnish with extra cilantro and a squeeze of lime juice.
5. Serve: Enjoy your tacos immediately, paired with a side of lime wedges for extra zest!

Paprika and Thyme Baked Chicken Thighs

PIN IT

 

 

This Paprika and Thyme Baked Chicken Thighs recipe is a simple way to bring flavor to your plate without a lot of fuss. The combination of sweet paprika and aromatic thyme creates a delightful taste that complements the tender chicken perfectly. It’s an easy dish to whip up for a weeknight dinner or a weekend gathering.

The blend of spices adds a warm, earthy flavor, while baking ensures the chicken stays juicy and moist. Plus, it’s a low FODMAP option that fits perfectly into a balanced diet. Let’s dive into the details of the recipe!

Ingredients

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the olive oil, paprika, dried thyme, salt, and black pepper until well combined.
3. Toss the chicken thighs in the spice mixture until coated evenly.
4. Place the chicken thighs in a baking dish and drizzle lemon juice over them.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and juices run clear.
6. Garnish with fresh thyme before serving. Enjoy your flavorful dish!

Honey Mustard Glazed Chicken Breasts

PIN IT

 

 

This honey mustard glazed chicken recipe brings together the perfect balance of sweet and tangy flavors, making it a delightful dish for any meal. The glaze is simple to whip up and adds a delicious layer of flavor that elevates basic chicken breasts to something special.

Not only is this recipe quick and easy, but it’s also designed to fit into a low FODMAP diet, so you can enjoy a tasty meal without any worries. With just a few ingredients and minimal prep time, you’ll have a satisfying dish on the table in no time!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic-infused oil (ensure it’s low FODMAP)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, and garlic-infused oil until well combined.
3. Season the chicken breasts with salt and pepper, then place them in a baking dish.
4. Pour the honey mustard glaze over the chicken, ensuring it’s evenly coated.
5. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley for a pop of color.

Chicken and Zucchini Stir-Fry

PIN IT

 

 

This Chicken and Zucchini Stir-Fry is a quick and tasty dish that’s perfect for busy weeknights. Packed with vibrant vegetables and tender chicken, it’s not only low FODMAP but also full of flavor. The combination of crunchy zucchini and bell peppers adds a refreshing crunch, making each bite enjoyable.

The recipe is super simple to whip up, requiring minimal prep time and just a few ingredients. With a light sauce that enhances the natural flavors, this stir-fry is a delightful, healthy meal option that everyone will love!

Ingredients

• 500g chicken breast, cut into bite-sized pieces
• 2 medium zucchinis, diced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
2. Once the chicken is cooked, add the ginger, zucchini, bell pepper, and carrot to the pan. Stir-fry for another 4-5 minutes, or until the vegetables are tender-crisp.
3. Pour in the soy sauce, mixing everything well. Cook for an additional 2 minutes to allow the flavors to meld.
4. Remove from heat and garnish with fresh basil or cilantro before serving. Enjoy your delicious low FODMAP Chicken and Zucchini Stir-Fry!

Italian Herb Chicken Skewers

PIN IT

 

 

If you’re looking for a simple yet flavorful dish, these Italian Herb Chicken Skewers are just the ticket. The combination of tender chicken and aromatic herbs brings a delightful taste that can brighten up any meal. Perfect for grilling season, they’re easy to prepare and even easier to enjoy with friends and family.

The marinated chicken soaks up the delicious flavors, creating a dish that’s satisfying without being heavy. Pair these skewers with a light dipping sauce and a fresh salad for a well-rounded meal that fits perfectly within a low FODMAP diet.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bell pepper, cut into chunks
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, oregano, basil, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken and bell pepper chunks onto skewers, alternating between the two.
3. Grill the Skewers: Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
4. Serve: Remove the skewers from the grill and garnish with fresh parsley and lemon wedges. Enjoy with your favorite dipping sauce!

Oven-Baked Chicken with Roasted Carrots

PIN IT

 

 

This oven-baked chicken with roasted carrots is a delightful dish that brings comforting flavors to your table. It’s simple to prepare, making it perfect for busy weeknights or a relaxed weekend dinner.

The chicken is succulent and juicy, infused with herbs and spices, while the carrots become tender and slightly caramelized as they roast. This is a meal that not only satisfies but is also easy on the digestive system, adhering to low FODMAP guidelines.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 4 cups carrots, peeled and cut into sticks
• 2 tablespoons fresh rosemary, chopped
• 1 lemon, cut into wedges

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix olive oil, salt, pepper, thyme, and paprika. Rub this mixture all over the chicken, including under the skin where possible.
3. Place the chicken in a roasting pan. Arrange the carrot sticks around the chicken and sprinkle with fresh rosemary.
4. Squeeze lemon wedges over the chicken and place them in the roasting pan as well.
5. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is golden brown and a meat thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted carrots.

Sesame Ginger Chicken Salad

PIN IT

 

 

This Sesame Ginger Chicken Salad is a delightful mix of flavors and textures. The tender chicken, tossed with a zesty ginger-sesame dressing, offers a refreshing yet satisfying meal. It’s perfect for a light lunch or a quick dinner option, and it’s simple to whip up in no time.

The combination of juicy chicken, crunchy vegetables, and the nutty flavor of sesame seeds creates a deliciously balanced dish. Plus, it’s low FODMAP, making it suitable for those with dietary sensitivities. Enjoy it on its own or serve it over a bed of greens for an extra veggie boost!

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 1 tablespoon rice vinegar
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon honey
• 1 cup mixed salad greens
• 1/2 cup cucumber, sliced
• 1/2 cup bell pepper, diced
• 2 tablespoons sesame seeds
• Fresh cilantro for garnish

Instructions

1. Cook the Chicken: Heat sesame oil in a pan over medium heat. Add chicken breasts and cook for about 6-7 minutes per side, or until fully cooked. Remove from heat and let cool before dicing.
2. Make the Dressing: In a small bowl, whisk together minced ginger, rice vinegar, tamari, and honey until well combined.
3. Toss Everything Together: In a large bowl, combine the diced chicken, salad greens, cucumber, and bell pepper. Drizzle the dressing over the top and toss to coat.
4. Serve and Garnish: Sprinkle sesame seeds on top and garnish with fresh cilantro before serving.