Healthy Roasted Chicken & Veggies Low FODMAP

Name: Healthy Roasted Chicken & Veggies Low FODMAP
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons prepared horseradish; 3 tablespoons garlic-infused olive oil; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 Tbs Fresh chopped herbs: 1 tbsp oregano, 1/2 tbsp marjoram, and 1/2 tsp tarragon leaves; 3 Chicken breasts - halved lengthwise; 10-14 small yellow potatoes; 4 Large Carrots halved lengthwise; 2 celery sticks; 1/2 Tbs Fresh Dill chopped plus flowers for decoration; .5 Tbs Fresh Basil

1 step

Prep:15minCook:30min

Horseradish replaces the kick of garlic and onion in this delicious healthy dish!

Updated at: Fri, 03 Jul 2026 05:43:55 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonsprepared horseradish

3 tablespoonsgarlic-infused olive oil

1 tablespoondijon mustard

1 tablespoonfresh lemon juice

½ teaspoonsalt

¼ teaspoonblack pepper

Large, halved lengthwise

2celery sticks

0.5 TbsFresh Dill

chopped plus flowers for decoration

0.5 TbsFresh Basil

Instructions

Step 1

Coat everything: Toss 2/3 of the marinade with your halved yellow potatoes, long-ways carrots, and limited celery slices right in the baking dish. Rub the remaining 1/3 onto your thin, halved chicken pieces and place amongst the viggies. Bake: Put the dish into your preheated 400°F (200°C) oven for 25 to 30 minutes until the chicken hits 165°F (74°C) and the vegetables are tender. Finish: Sprinkle your fresh basil and dill leaves over the top the second it comes out of the oven!