Orange and maple are the perfect combination to transition from summer into fall. Those two ingredients are what makes this Low FODMAP Marinated Chicken with Potatoes so good!

Fall is just around the corner, but the heat of summer is still lingering. This Low FODMAP Marinated Chicken with Potatoes is ready in 30 minutes and gives you one more chance to fire-up the grill before summer comes to a close!

What You’ll Need:

Organic Free-Range Chicken Breasts (1 breast per adult, 1/2 a breast per child)

1 orange

3 tablespoons maple syrup

Salad greens (I used romaine)

1 bag small red potatoes

Salt & Pepper

Apple cider vinegar

Olive oil

What You’ll Do:

  • Let’s start by making the marinade — Juice your orange and then add 3 tablespoons of maple syrup to the juice. Add salt and pepper to taste.
  • Put your chicken in a baking dish and pour in marinade to cover chicken. Cover the baking dish and set in the fridge for at least 2 hours before grilling.
  • For the salad, put your greens in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, and salt & pepper to taste. If you’re making a lot of salad, increase the olive oil and apple cider vinegar!
  • Fill a sauce pan with some cold water and a little bit of salt. Chop the potatoes in half and add them (skin on) to the sauce pan. Bring to a boil.
  • Lower the heat and simmer gently for about 10-15 minutes. Meanwhile get a pan ready with 1 tablespoon of olive oil.
  • Drain the potatoes and dry them gently with a towel before adding them to the pan with olive oil–cook the potatoes until golden brown.
  • Remove the chicken from the fridge and put on the hot grill. Cook for 5 minutes on each side or until completely cooked (this will depend on the thickness of your chicken).
  • Serve your marinated chicken on a plate with your dressed salad and red potatoes!

Make this Low FODMAP Marinated Chicken with Potatoes your own with these fabulous suggestions:

  1. Use salmon or another fish with this orange and maple marinade
  2. Try using lemon or lime in place of orange
  3. Add fresh cilanto, basil, or mint to the marinade
  4. Use arugula or spinach for the salad greens
  5. Add tomato or cucumber to your salad
  6. Try roasting purple potatoes instead

And just like that, in 30 minutes you have a delicious meal that will leave you feeling fabulous! If you’re looking for something sweet after dinner, try snacking on a piece of my Low FODMAP Lemon Poppy Seed Cake — not only is it flavorful, but it’s also nutrient packed. Going low FODMAP doesn’t mean going without delicious meals. Change Your Meals, Change Your Life!

Nutrition Information:
Chicken Makes 4 Servings (6 ounces)
188 calories, 3 grams fat, 13 grams carbohydrates, 0 gram fiber, 13 gram sugar, 2.9 grams protein
Quinoa Makes 4 Servings
146 calories, 8.6 grams fat, 25.9 grams carbohydrates, 1.8 gram fiber, 1 gram sugar, 4 grams protein