Lemon Herb Chicken with Garden Vegetables

Health Highlights

This Low FODMAP Lemon Herb Chicken with Garden Vegetables is simple, and delicious.

Ingredients

2 small	Zucchini (chopped in thick slices)
1 medium pepper(s)	Red bell pepper (chopped)
1 medium pepper(s)	Yellow bell pepper (chopped)
1 cup chopped	Carrots
3 cup	Red mini potato (chopped in halves)
1 tbsp	Coconut oil
4 breast	Chicken breast, boneless, skinless
1 tbsp, leaves	Basil, dried
1 tbsp	Oregano, dried
1 pinch	Salt
1 dash	Black pepper
1/4 cup	Olive Oil, Extra Virgin
1 medium	Lemon

Chop the first 5 vegetables as directed.
Heat coconut oil in a wok (or frying pan) on medium.
Place potatoes and carrots in wok for 10 minutes.
Lower heat to medium-low and add zucchini and peppers. Cover and cook for 20 more minutes stirring frequently.
While vegetables are cooking, cook chicken in a separate frying pan until cooked through and no longer pink.
Assemble herb sauce by mixing basil, oregano, salt, pepper and olive oil in a small bowl.
Drizzle herb sauce over top of chickens and squeeze ¼ of a lemon over each chicken breast.
Serve chicken on a bed of vegetables.
Garnish with freshly chopped parsley, if desired.

Calories 557

Calories from fat 212

Calories from saturated fat 57

Total Fat 23.5 g

Saturated Fat 6.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 11.2 g

Cholesterol 170 mg

Sodium 178 mg

Potassium 1709 mg

Total Carbohydrate 32 g

Dietary Fiber 5.2 g

Sugars 5.8 g

Protein 57 g