Description
A delicious low FODMAP traybake with chicken in bacon and parsnip. With other tasty vegetables. Ready in 30 minutes. Low carb, SIBO diet-proof, gluten-free and lactose-free.
Ingredients
Scale
- 300 (10.6 oz) g chicken breast
- 100 g (3.5 oz) bacon slices
- 200 g (7 oz) parsnip
- 120 g (4.2 oz) zucchini
- 150 g (5.3 oz) green bell pepper
- 150 g (5.3 oz) carrots
- 90 g (3.2 oz) cherry tomatoes
- 2 tbsp olive oil
- 1/2 tsp ground paprika
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Preheat the oven to 200 degrees Celsius (390 F).
- Lay 3 slices of bacon on a cutting board and make sure they overlap each other. Place a chicken breast on top and roll the chicken breast in the bacon. Secure with skewers. Repeat for all chicken breasts.
- Heat a frying pan. Fry the chicken breast on all sides for about 2 minutes, until the bacon starts to brown a little. Then turn off the heat and set the chicken aside.
- Peel the parsnips and cut them into fries.
- Peel the carrots and cut them into strips of about the same thickness, do the same for the zucchini and green bell pepper.
- Halve the cherry tomatoes.
- Cover a baking tray with baking paper and place the chicken breast wrapped in bacon on it.
- Put all of the vegetables, except for the cherry tomatoes, in a bowl.
- Add olive oil, ground paprika, salt, and pepper, and stir well.
- Divide the vegetables around the chicken breast.
- Place the baking tray in the oven and bake for 20 minutes.
- Put the cherry tomatoes in a bowl and add a little bit of olive oil. Stir together.
- Divide the cherry tomatoes over the baking tray and bake for another 5 minutes.
- Check if the chicken is cooked and the vegetables are soft. Otherwise, you can let it bake a little longer.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Diner
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 516
- Fat: 26
- Carbohydrates: 19
- Fiber: 9
- Protein: 47
