Fody's Low FODMAP Tex-Mex Quick Chicken, Veggies & Quinoa

This low FODMAP recipe needed to check off many boxes for me:

1. Quick to Make: CHECK!
2. Easy to Make: CHECK!
3. Accessible Ingredients: CHECK!
4. Healthy: CHECK!
5. Low Fat: CHECK!
6. Flavor-Packed: CHECK!

That’s a lot to ask of one recipe, but I was determined. Especially the last one - because so many people complain that their low FODMAP foods and cooking lacks flavor. I am here to tell you that it is easy to make really delicious low FODMAP dinners, especially when you use high quality ingredients - fresh and prepared.

This recipe uses easy-to-find ingredients, like skinless, boneless chicken breasts, zucchini, red bell pepper and then Fody Low FODMAP Taco Seasoning as well as Fody Low FODMAP Salsa.

BTW, I recommend cooked quinoa, but if you have leftover rice that will work too, with no need to change serving sizes in regards to FODMAPs.

Combine the chicken pieces and the Fody Taco Seasoning in a bowl, making sure all of the chicken pieces are coated evenly. Allow to sit for 10 minutes.

Heat a large skillet over low heat and add 1 tablespoon of oil and the chicken and sauté over medium heat for about 3 minutes or until cooked through. Transfer to a plate, set aside.

Add remaining 1 tablespoon oil to the pan, still over medium heat, and add zucchini, red bell pepper and scallions and sauté for about 2 minutes or until crisp tender. Add the chicken back to the pan along with the cooked quinoa, salsa and lime juice. Stir everything together and sauté for another couple of minutes until hot. Taste and adjust seasoning as needed. Scatter cheese over all, if using and serve immediately.