Low FODMAP Chicken Pesto Bowl Recipe

Jul 12, 2018 0 comments
Low FODMAP Chicken Pesto Bowl Recipe

Servings – 1



  1. In a large saucepan of 2 cups water, cook brown rice according to package instructions; set aside 1/3 cup of cooked brown rice.
  2. Preheat oven to 400 degrees F and set up a greased baking sheet. Place tomatoes in a single layer onto the prepared baking sheet.
  3. Add 2 tablespoons olive oil and a pinch of Casa De Santé Tuscan Herb seasoning, gently toss to combine.
  4. Place into oven and bake until the tomatoes begin to burst and have softened, about 15 minutes; set aside.
  5. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water.
  6. Drain well and set aside.
  7. To make the pesto, combine basil leaves and ¼ packet of Casa De Santé Tuscan Herb Granola.
  8. With the motor running, slowly pour in the Basil & Lemon vinaigrette to emulsify. Excess pesto can keep up to a week.
  9. Heat up a large greased skillet over medium heat. Season chicken with Casa De Santé Tuscan Hern seasoning, to taste.
  10. Add to skillet and cook until golden, about 3-4 minutes. Stir in pesto and gently toss to combine.
  11. Serve chicken immediately with rice, tomatoes and green beans.


650 calories.

GF, Soy-free, Dairy-free

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