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Prep Time: 15 minutes |
Cooking Time: 20 minutes |
Makes 4 servings |
Fody’s Low-FODMAP Chipotle Chicken Skillet with Quinoa
This low-FODMAP chipotle chicken skillet is brimming with flavor thanks to Fody’s gut-friendly seasonings and herbs. Chipotle, cilantro, salsa and Fody’s bloat-free taco sauce all come together to create a quick, easy and filling protein-packed dish that won’t leave you feeling bloated or uncomfortable. Hearty and nourishing quinoa is also the base of this dish, and the whole meal is topped with creamy avocado.
Ingredients for Fody’s Low-FODMAP Chipotle Chicken Skillet with Quinoa
- 3 tbsp Fody’s Shallot Infused Olive Oil, divided
- 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
- ½ -1 tsp kosher salt, to taste
- 2 tsp paprika
- ¼ cup Fody’s Taco Sauce
- 1 tbsp minced Chipotle peppers in Adobe sauce
- ¼ cup chopped fresh cilantro, divided
- ¼ cup chopped fresh cilantro, divided
- 3 cups cooked quinoa
- ½ cup Fody’s Mild Salsa
- ½ cup diced tomatoes
- Juice of 1 lime
- ½ tsp cumin
- 1 avocado, diced
Directions for Fody’s Low-FODMAP Chipotle Chicken Skillet with Quinoa
- In a large bowl, add 1 tablespoon of shallot oil along with the chicken, salt and paprika. Stir well.
- Heat a large skillet on medium heat, then add 1 tablespoon of shallot oil. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is just cooked through. Stir in Fody’s low-FODMAP taco sauce, chipotle peppers and sauce, and 1 tablespoon of the cilantro, then transfer to a plate.
- Add the remaining shallot oil to the pan, then add quinoa, salsa, tomatoes, lime juice, and cumin. Stir and heat until warmed. Serve topped with avocado and remaining cilantro.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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