Low FODMAP Sheet Pan Coconut Chicken Curry with Vegetables
2lb chicken thighs, skinless and boneless
1 cup coconut milk, canned
1 Tbs Casa de Sante low FODMAP Thai curry powder
1 Tbs olive oil
1 tsp salt
1 bell pepper, red, chopped
2 zucchini, medium, chopped
chickpeas, canned, drained and rinsed
Pat chicken dry with paper towels and add to a glass dish.
In a small bowl, whisk together coconut milk, curry powder, olive oil, and salt.
Preheat. oven to 425° F and line sheet pan with parchment paper.
Pour all but 2 tablespoons of coconut milk mixture over chicken and let marinate for 15 minutes. Reserve 2 tablespoons of coconut milk mixture for vegetables.
Place chicken pieces on the parchment-lined sheet pan and place in the oven for 15 minutes.
Meanwhile, chop peppers and zucchini. Add to a large bowl with reserved coconut milk mixture and toss until well-coated.
Remove chicken from oven and add vegetables, pushing mixture around to nestle among chicken pieces.
Return to the oven for an additional 35-40 minutes until vegetables. are soft and chicken has reached an internal temperature of 165° F.
Serve over rice or quinoa. Top with lime and fresh herbs if desired.
As with most sheet pan dinners, this recipe is super flexible! Select a variety of vegetables from your low FODMAP food guide this week to make other combinations, such as:
👉 Parsnips + green beans
👉 Tomatoes + spinach [stir in spinach as soon as sheet pan is removed from the oven]
Combinations of other low FODMAP vegetables include:
👉 Eggplant + pepper + lentils
👉 Sweet potato [1/2 per serving] + zucchini
Serve over brown rice or quinoa for a quick meal with easy clean-up.
- Serving Size
- 1 serving
- per serving
- 16 grams
- 180 milligrams
- 31 grams
- 42 grams
- Saturated Fat
- 15.4 grams
- 999 milligrams
- 5 grams
- 5 grams