5 Delicious Low FODMAP Dinner Recipes to Try Tonight

Struggling to find delicious dinner ideas that won’t upset your tummy? Dive into our collection of Low FODMAP Dinner Recipes that are tasty and easy to whip up. These meals are designed to keep your digestive health in check while still satisfying your cravings. Let’s get cooking!

Lemon Herb Grilled Salmon

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Lemon Herb Grilled Salmon is a bright and refreshing dish that brings together the rich flavor of salmon with the zesty brightness of lemon and fragrant herbs. It’s not only delicious but also straightforward to prepare, making it a fantastic option for a weeknight dinner or a special occasion.

This recipe is perfect for anyone looking to enjoy a low FODMAP meal, as it emphasizes fresh ingredients and simple preparation. The combination of lemon juice, herbs, and olive oil infuses the salmon with vibrant flavors while keeping it healthy and light. Let’s dive into the recipe!

Ingredients

• 2 salmon fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon slices for garnish

Instructions

1. Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, salt, and pepper.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let them sit for at least 15 minutes to absorb the flavors.
3. Preheat the Grill: Heat your grill to medium-high heat.
4. Grill the Salmon: Place the salmon skin-side down on the grill. Cook for about 5-6 minutes, then flip and grill for an additional 3-4 minutes, or until cooked through and flaky.
5. Serve: Remove from the grill and garnish with fresh lemon slices before serving. Enjoy your flavorful and healthy dinner!

Coconut Curry Shrimp with Spinach

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Coconut Curry Shrimp with Spinach is a delightful dish that brings vibrant flavors and a touch of warmth to your dinner table. The creamy coconut milk pairs beautifully with the spices, creating a rich sauce that coats the tender shrimp. With fresh spinach adding a nutritious twist, this meal is not only satisfying but also simple to prepare.

This recipe is perfect for busy weeknights or a cozy weekend dinner. With just a few ingredients and straightforward steps, you’ll have a delicious meal ready in no time. Serve it over fluffy rice for a complete and comforting dinner that everyone will enjoy.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, cooking until fragrant, about 1 minute.
2. Add the shrimp to the skillet and season with salt, pepper, and curry powder. Cook until the shrimp turns pink, about 3-4 minutes.
3. Pour in the coconut milk and stir well to combine. Let the mixture simmer for about 5 minutes.
4. Add the fresh spinach and cook until wilted, about 2 minutes.
5. Serve the shrimp curry over cooked rice and garnish with cilantro.

Zucchini Noodles with Pesto and Grilled Chicken

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This dish combines the refreshing crunch of zucchini noodles with the rich flavor of homemade pesto and juicy grilled chicken. It’s a delightful, low-FODMAP option that’s simple to prepare and perfect for a weeknight dinner. The vibrant flavors come together to create a satisfying meal that doesn’t weigh you down.

With its light yet filling nature, zucchini noodles serve as a wonderful alternative to traditional pasta. The grilled chicken adds protein, while the pesto brings a burst of basil and garlic taste. It’s not only easy to make but also a meal that everyone can enjoy, whether they’re following a low-FODMAP diet or just looking for something delicious!

Ingredients

• 2 medium zucchinis
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1 clove garlic, minced (optional for low-FODMAP)
• Salt and pepper to taste

Instructions

1. Make the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic (if using). Pulse until finely chopped. Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper to taste.
2. Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchinis into noodles. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side or until fully cooked.
4. Combine: In a large bowl, toss zucchini noodles with pesto until well coated. Serve topped with sliced grilled chicken and additional pesto if desired.

Stuffed Bell Peppers with Turkey and Rice

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Stuffed bell peppers combine vibrant colors and satisfying flavors into a delicious dish that’s easy to prepare. This recipe features a hearty filling of ground turkey, rice, and spices, all encased within tender bell pepper shells. The result is a comforting meal that’s not only appetizing but also light on the digestive system, making it perfect for those following a low FODMAP diet.

This dish is simple to make and can be customized to suit your preferences. You can add different herbs or vegetables to the filling, or switch up the cheese for a personal touch. Whether you’re making dinner for yourself or a crowd, these stuffed peppers are sure to please.

Ingredients

• 4 medium bell peppers (red, yellow, or green)
• 1 lb ground turkey
• 1 cup cooked rice (white or brown)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, about 5-7 minutes.
4. Stir in cooked rice, diced tomatoes, oregano, paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
5. Evenly stuff each bell pepper with the turkey and rice mixture. Top with shredded mozzarella cheese.
6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Let cool slightly before serving. Enjoy your stuffed bell peppers!

Quinoa Salad with Roasted Vegetables

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This quinoa salad with roasted vegetables is a delightful dish that’s both nutritious and satisfying. It combines the nutty flavor of quinoa with a medley of colorful roasted veggies, making it a feast for the eyes as well as the palate. This recipe is easy to prepare and is perfect for anyone looking to enjoy a wholesome meal without spending too much time in the kitchen.

The blend of textures and flavors creates a refreshing and hearty salad, ideal for dinner or as a side dish. Plus, it’s a wonderful way to incorporate more veggies into your diet while adhering to a low FODMAP lifestyle. You can enjoy it warm or cold, making it versatile for any occasion!

Ingredients

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 yellow squash, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy.
3. While the quinoa is cooking, toss zucchini, red bell pepper, cherry tomatoes, and yellow squash in olive oil, salt, pepper, and oregano. Spread the vegetables on the prepared baking sheet.
4. Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized.
5. Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl. Add the roasted vegetables, fresh parsley, and lemon juice. Mix gently to combine.
6. Serve warm or chilled, and enjoy your delicious quinoa salad!