Low FODMAP stir-fry bowls

Recipe: Low FODMAP Stir Fry Bowls

Ingredients:

• One package or about 2.5 cups fresh green beans; washed and cut

• One cup bell pepper; chopped

• 1.5 cup carrots; peeled, washed, and chopped

• One package of chicken breasts or thighs

• Two servings of prepared rice or gluten free noodles of choice

• Olive oil; for cooking

• Sea or kosher salt, black pepper; to taste

• 1/4 cup soy sauce

• Juice of one lemon or lime

• Optional: ground ginger, cayenne or red pepper flakes, sriracha

Instructions:

1. Preheat the oven to 375 degrees F and line a baking tray with parchment paper.

2. Prepare the rice according to package directions.

3.. Cut the chicken breasts in half (length wise) and arrange on the tray. Drizzle with oil and season with salt, pepper, and ground ginger.

4. Place the chicken in the oven and bake until the internal temp reaches 165 degrees, or for about 25 minutes.

5. Heat a medium to large skillet or wok over medium heat.

6. Wash and prepare all of the vegetables.

7. Add the oil to the skillet and all of the veggies. Sauce until the desired doneness is reached and add soy sauce, salt, pepper, lemon juice, and preferred spices.

8. Assemble: Layer the rice, veggies, and chicken into the bowls and serve.