NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup White rice

0.5 cup Sweet potato

1 cup Green beans

0.25 cup Corn

1.5 tbsp Extra virgin olive oil

1 tsp Low FODMAP seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Rinse the white rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 3

  Cut the chicken breast into 1-inch pieces and place them in a bowl with the diced sweet potato.

• 4

  Toss the chicken and sweet potato with 1 tablespoon of olive oil, the low FODMAP seasoning, sea salt, and black pepper.

• 5

  Spread the chicken and sweet potato onto the baking sheet and roast for 18 minutes until the chicken is cooked through and potatoes are tender.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium heat and sauté the green beans and corn for 6 minutes until tender-crisp.

• 7

  Fluff the rice with a fork and assemble the bowl by layering the rice, roasted chicken, sweet potatoes, and sautéed vegetables.