Low FODMAP Mexican Chicken Casserole
A delicious and nutritious low FODMAP Mexican chicken casserole recipe that is perfect for those looking to lose weight and manage IBS.
Ingredients
- 1 lb chicken breast, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked quinoa
- 1 cup low FODMAP salsa
- 1/2 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, cook the diced chicken breast until browned.
Add the bell pepper and zucchini to the skillet and cook until softened.
Stir in the cooked quinoa, low FODMAP salsa, cumin, paprika, garlic powder, salt, and pepper.
Transfer the mixture to a casserole dish and top with shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!
Nutrition (per serving)
| Calories | 400 |
| Protein (g) | 30 |
| Carbs (g) | 25 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 5 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |