Description
Looking for a healthy lunch idea that travels? This low FODMAP chicken souvlaki will be the talk of your lunch table.
Ingredients
Scale
- 1 lb chicken breasts, cut into 1” chunks
- 2 tbsp olive oil, divided
- 0.5 tsp ground coriander
- 0.5 tsp dried oregano
- salt and pepper to taste
- 8 cherry tomatoes, quartered
- 1 tbsp low FODMAP garlic-infused oil
- 2 tbsp lemon juice, divided
- 4 cups romaine lettuce, shredded
- 0.5 cup fresh dill, chopped
- 4 green onions – green parts only, thinly sliced
- 4 low FODMAP pitas, 4″ in diameter
Instructions
- Preheat your BBQ to medium-high heat.
- Place 1 tbsp of olive oil in a large bowl. Add chicken and toss to coat. Then add the coriander, oregano, and salt and pepper to taste. Thread the chicken pieces onto skewers and set aside.
- Place your tomatoes on a sheet of aluminum foil. Drizzle with garlic-infused oil and salt and pepper to taste. Then fold up the edges of the foil to make a sealed pouch.
- Lightly brush your BBQ grill with olive oil. Place your chicken skewers and tomatoes on the grill and cook for 8 – 10 minutes (or until your chicken is cooked through), turning the skewers and shaking the tomato package occasionally. Place 1 tbsp of lemon juice in a small bowl. When the chicken is cooked, brush each skewer with lemon juice before you remove them from the grill.
- While your chicken and tomatoes are cooking, combine the lettuce, green onion, and dill in a large bowl. Toss them with the remaining 1 tbsp of oil and lemon juice and a sprinkle of salt and pepper.
- Open each of your pitas and divide the lettuce mixture, tomatoes, and chicken between each pita.
Notes
Recommended low FODMAP serving – 1 pita per sitting
Monash has recently updated the recommended serving size for cherry tomatoes. This recipe has been updated to reflect the new recommendations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Cuisine: American, Greek
Keywords: baked chicken, BBQ, skewer, Souvlaki