Chicken Piccata with Roasted Potatoes
Bring restaurant-quality elegance home with this bright, tangy low-FODMAP chicken piccata with roasted potatoes that is completely SIBO-friendly. Tender chicken cutlets are lightly dredged in gluten-free flour, pan-seared until golden, and simmered in a luscious pan sauce spiked with fresh lemon juice, Dijon mustard, and salty capers. Served alongside crispy, oven-roasted Yukon Gold potatoes tossed with fragrant rosemary and garlic-infused olive oil, this single-serving skillet meal hits every savory, herbaceous, and zesty note.
Crafted with care for delicate digestions, this gluten-free and dairy-free dinner reproduces the complex, traditional Italian flavors you love without relying on high-FODMAP triggers like raw garlic or onion. By leveraging fructan-free garlic-infused olive oil and an additive-free gluten-free flour, you get a velvety, high-flavor dish completely free of painful gas, bloating, or IBS flare-ups. It is an exceptional, worry-free choice for anyone navigating a SIBO meal plan, managing gut health, or craving a luxurious, gut-safe weeknight dinner.
Serving size
Ingredients
Chicken Piccata
- 5 oz. Chicken Breast, thinly sliced
- 1 tsp. Garlic-infused Olive Oil
- 1 tbsp. Gluten-free Flour (Use a Gluten-free Flour Without Added Fibers Like Inulin/Chicory Root)
- ½ Cup Low-fodmap Chicken Broth (No Onion or Garlic)
- 1 tbsp. Fresh Lemon Juice
- 1 tbsp. Capers, drained
- 1 tsp. Dijon Mustard
- 1 tbsp. Fresh Parsley, chopped
- Salt and Black Pepper, to taste
Roasted Potatoes
- 1 Cup Baby Yukon Gold Potatoes, quartered
- 1 tsp. Garlic-infused Olive Oil
- ½ tsp. Dried Rosemary
- Salt and Pepper, to taste
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Toss potatoes with garlic-infused olive oil, rosemary, salt, and pepper.
Step 3
Spread potatoes on a lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 4
While potatoes cook, lightly season chicken with salt and pepper.
Step 5
Coat chicken lightly with gluten-free flour, shaking off any excess.
Step 6
Heat garlic-infused olive oil in a skillet over medium heat.
Step 7
Cook chicken for 3–4 minutes per side until golden and cooked through. Remove from skillet.
Step 8
Add chicken broth, lemon juice, Dijon mustard, and capers to the pan.
Step 9
Simmer for 3–5 minutes until the sauce slightly thickens.
Step 10
Return chicken to the skillet and coat with the sauce.
Step 11
Serve chicken with roasted potatoes and garnish with fresh parsley.
