Gut troubles ruining your dinner plans? Say hello to a meal that won’t leave you bloated, uncomfortable, or regretting your choices. This Springtime Skillet Chicken is light, flavorful, and packed with gut-friendly ingredients. Bonus? It’s low-FODMAP, easy to make, and won’t have you second-guessing every bite.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup zucchini, chopped
- 1 cup carrots, sliced
- 1 cup cherry tomatoes
- 2 cups baby potatoes, halved
- ¼ cup fresh parsley, chopped
- Optional: 1 scoop Regular Girl Original Powder
Instructions:
Step 1: Prep the Chicken
Pat the chicken thighs dry and rub them with garlic-infused olive oil, lemon zest, oregano, salt, and pepper. Let them marinate for at least 15 minutes (or overnight for even more flavor).
Step 2: Roast to Perfection
Preheat your oven to 400°F. In a large oven-safe skillet, heat a drizzle of garlic-infused olive oil over medium-high heat. Sear the chicken for 3 minutes per side until golden brown.
Step 3: Add the Veggies
Toss the zucchini, carrots, cherry tomatoes, and baby potatoes around the chicken. Squeeze fresh lemon juice over everything.
Step 4: Bake & Serve
Transfer the skillet to the oven and roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F. Sprinkle with fresh parsley before serving.
Try It Out!
This Springtime Skillet Chicken is the perfect low-FODMAP dinner that won’t leave you feeling sluggish or uncomfortable. It’s fresh, light, and packed with nutrients—plus, the prebiotic boost takes it to the next level. Try it out and give your gut the love it deserves!