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Lemon-Sauteed Chicken, Spinach and Sweet Peppers

Low-FODMAP Lemon Chicken with Sautéed Mini Peppers and Spinach

Brett Hundley Authentic Jersey class=”aligncenter wp-image-897 size-full” src=”http://www.lifeandthymez.com/wp-content/uploads/2014/06/IMG_2516-e1401737572297.jpg” alt=”Low-FODMAP Lemon Chicken with Sautéed Mini Peppers and Spinach” width=”680″ height=”453″ />

I love this dish because it’s fast, healthy and fills you up without the use of carbs.

Low-FODMAP Lemon Chicken with Sautéed Mini Peppers and Spinach

Start out with raw chicken breasts cleaned and patted dry. Cut them in slices and then cube if desired.

Put chicken in a bowl and squeeze out lemon juice. Add dried oregano, parsley and basil. You can definitely add fresh herbs if you prefer.

Let sit for about 30 minutes so the lemon really penetrates (that’s what she said) the chicken.

Meanwhile, slice the mini peppers thinly across Brett Hundley Jersey and get your spinach ready.

Get two skillets side by side, put in some olive oil and over medium heat – add in the spinach Brett Hundley Kids Jersey and peppers into one skillet and your chicken into the other. Pay close attention to both skillets, mixing often.

Your spinach will wilt down in about 3 minutes. Squeeze out a bit of lemon juice and keep sautéing.

By the time your chicken is ready (not pink in the middle)  your spinach will be ready – and you can arrange on the plate! Add salt and pepper to taste. Low-FODMAP Lemon Chicken with Sautéed Mini Peppers and Spinach

 

Low-FODMAP Lemon Chicken with Sautéed Mini Peppers and Spinach
 
Prep time
Cook time
Total time
 
Ingredientz
  • 3 chicken cutlets, clean and cubed
  • Juice of 1 lemon
  • Dried oregano
  • Dried parsley
  • Dried basil
  • 10 mini peppers, sliced
  • 8 oz spinach
  • Olive oil
Instructionz
  1. Put cubed chicken in a bowl and squeeze Brett Hundley Youth Jersey out lemon juice.
  2. Add dried oregano, parsley and basil.
  3. Let sit for about 30 minutes so the lemon really penetrates the chicken.
  4. Meanwhile, slice the mini peppers thinly across and get your spinach ready.
  5. Get two skillets side by side, put in some olive oil and over medium heat - add in the spinach and peppers into one skillet and your chicken into the other.
  6. Pay close attention to both skillets, mixing often.
  7. Your spinach will wilt down in about 3 minutes.
  8. Squeeze out a bit of lemon juice and keep sautéing.
  9. By the time your chicken is ready (not pink in the middle) your spinach will be ready - and you can arrange on the plate!
  10. Add salt and pepper to taste.

 

Full-time publicist, part-time writer, and round-the-clock ambassador to wit and humor, Zlata is a Jersey Girl making her way through life in South Florida with her husband, Alex, and their sweet pup, LexZ. Zlata’s a self-taught home cook who relies on taste bud science for her mostly simple, sometimes healthy/sometimes not, always delicious recipes. When she’s not crafting kitchen concoctions, Zlata can be found reading an awesome book (translation: trashy magazine), crossing the line between ‘funny’ and ‘inappropriate,’ and fantasizing about being a Real Housewife of Palm Beach. Fun fact: Alex, Zlata and LexZ are all fluent in Russian.