Low Fodmap Rosemary Lemon Chicken Skillet Recipe — this is one delicious low fodmap chicken recipe that's sure to become a new favorite!
Perfect addition to your low fodmap chicken recipes recipe collection!
Ingredients
To make our Low Fodmap Rosemary Lemon Chicken Skillet Recipe, you will need the following:
- 8 ozs Chicken Breast (sliced in half)
- 1 tbsp Low FODMAP Lemon & Herb Seasoning
- 1 Lemon (divided, 1/2 sliced into rounds, 1/2 zested and juiced)
- 1 1/2 tbsps Extra Virgin Olive Oil (divided)
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 3/4 Sweet Potato (cubed (1/2 cup per serving))
- 2 cups Baby Spinach
Directions
To make our Low Fodmap Rosemary Lemon Chicken Skillet Recipe, follow these steps:
- Make the chicken marinade by combining spice mix, lemon juice, lemon zest, half of your olive oil, salt and pepper in a bowl and mix well.
- Add chicken breast halves and marinade to a zip loc bag and seal. Shake and set aside while you prep the rest.
- Preheat oven to 425 degrees F.
- Heat remaining olive oil over medium-high heat in a large cast iron skillet. Add sweet potatoes and cook until potatoes soften (about 5 minutes) and remove from heat.
- Arrange chicken breast halves and lemon slices over the sweet potatoes in the cast iron skillet.
- Pour the remaining marinade from the ziploc bag over the sweet potatoes.
- Bake uncovered for about 40-45 minutes, or until chicken and potatoes are fully cooked.
- Remove from oven and plate sweet potato and chicken over a bed of spinach. Enjoy!
316 Calories per serving
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