Description
A simple low FODMAP chicken traybake with a Greek vibe. With potatoes, bell pepper, eggplant, tomatoes, olives and feta. Gluten-free and low lactose
Ingredients
Scale
- 350 g (12.3 oz) chicken thigh
- 600 g (21.1 oz) small potatoes
- 2 green bell peppers*
- 189 g (6.3 oz) cherry tomatoes*
- 1 eggplant
- 100 g (3.5 oz) olives
- 100 g (3.5 oz) white cheese (budget feta)
For the marinade
- 6 tbsp olive oil
- 1/2 tsp pepper
- 1/2 tsp ground paprika
- 1/2 tsp oregano
- 1/2 tsp salt
Instructions
- Pre-heat the oven to 200 degrees Celsius.
- Clean the tomatoes, bell pepper and eggplant. Cut the bell peppers into strips and the eggplant into thin slices
- Cover a large baking sheet with baking parchment. Stir all ingredients for the marinade together in a bowl.
- Clean the potatoes and remove spots. Cut into 4 or 6 wedges (depending on the size of the potato).
- Put the vegetables and potatoes in a bowl and pour 1/2 of the marinade on top. Stir well. Brush 1/4 of the marinade over the pieces of chicken thigh. Put the rest of the marinade aside for later.
- Divide the chicken over the baking tray and put the vegetables and potatoes around it.
- Bake in the oven for 30 minutes. Give everything a stir halfway through the baking time. Divide the feta and the olives over the baking sheet after 30 minutes and put the sheet back into the oven for 10 minutes. Check if the chicken is done, otherwise bake it a bit longer until the chicken is not pink anymore.
Notes
*The amounts of these ingredients in the dish have been adapted in 2022. Cherry tomatoes were retested and they are only low FODMAP up to 45 gram per serving. If you know you tolerate fructose well, you can use some more cherry tomatoes. Green bell pepper was retested and is now low FODMAP up to 75 gram per serving. Green bell pepper is low FODMAP in larger amounts than red bell pepper, so I advise using green bell pepper if you are still in the elimination phase.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 530
- Fat: 37
- Carbohydrates: 31
- Fiber: 7
- Protein: 26
