Low FODMAP Recipes

15 Min

60 Min

4-6 People


  • FODY Garlic Infused Olive Oil
  • 1/4 cup diced fennel bulb
  • 2 19.4oz cans FODY Marinara Sauce
  • 2 zucchinis, diced small
  • 2 carrots, diced small
  • 2 red pepper, diced small
  • 1 carrot, diced small
  • 1 tbsp dried parsley
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 3-4 lbs chicken breasts and thighs, cut into halves or thirds
  • 2 cups shredded kale
  • salt & pepper to taste
  • Instant or real polenta.


Preheat oven to 375.

Sauce the fennel in a little Nicer Foods Garlic Infused Olive Oil in a deep dish pan that can go in the oven on medium heat. Add FODY Foods Marinara Sauce, vegetables and herbs. Stir until mixed through – while ingredients are warming up on the stove. Once sauce is mixed well, place pieces of chicken in the sauce. Cover with a lid and put into oven. Bake for 1 hour.

Remove from oven, add kale and let sit for 5 minutes. If using instant polenta, cook now. If using long-cook polenta time so it is ready once the chicken is. Serve immediately.


If you have more time, you can actually brown each piece of chicken first in the pan to add a boost of flavor, the recipe doesn’t need it, but browning meat is always an additional delicious bonus! You can substitute the vegetables for any low (or high) vegetables you like. You can even roast the vegetables first and add them to the sauce for a roasted flavor.

About the Chef

Stephanie Clairmont

Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author and teacher. She was diagnosed with IBS in 2007 and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey with the Beyond FODMAPs Insider’s Club.



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