Chicken Stock Recipes, FODMAP and Failsafe Recipes, Gluten Free

FODMAP Lemon & Herb Chicken and Baby Potato Salad

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  • 4 skinless chicken breast fillets
  • ½ tablespoon Urban Forager low FODMAP Chicken Stock Concentrate
  • ½ cup boiling water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon garlic-infused olive oil
  • Salt and pepper to taste
  • Zest and juice of one lemon
  • 8 Lemon slices
  • 500g baby potatoes
  • 1 cup snow pea pods (5 pods are a low FODMAP serve)
  • 4 cups mixed salad leaves
  • 1 Lebanese cucumber, sliced
  • Extra virgin olive oil for drizzling


  1. Preheat your oven to 190° Celsius and line a casserole dish with tinfoil. Give the foil a quick spray with cooking oil to prevent the chicken from sticking.
  2. In a small bowl, combine the Urban Forager FODMAP Chicken Stock Concentrate with boiling water and stir until well combined. Allow this mixture to cool.
  3. In a large mixing bowl, whisk together the cooled chicken stock, Dijon mustard, chopped parsley, chives, garlic-infused oil, salt, pepper, lemon zest, and lemon juice. Add the chicken to the bowl and turn it to coat. Let it marinate for 30 minutes, or you can refrigerate it overnight if you prefer.
  4. Transfer the chicken along with the marinade to the foil-lined casserole dish. Top the chicken with lemon slices. Bake in the preheated oven for 20-30 minutes, or until the chicken is just cooked through.
  5. While the chicken is baking, prepare the potatoes. Place the baby potatoes in a large pot of cold water. Bring the water to a boil, then simmer the potatoes for 12-15 minutes until they are tender. During the last 1-2 minutes of cooking, add the snow pea pods to the pot. Once the snow pea pods turn bright green, drain the potatoes and snow peas. Allow them to cool slightly, then cut the potatoes into smaller pieces.
  6. To make the salad, combine the mixed salad leaves, sliced Lebanese cucumber, snow pea pods, and baby potatoes in a large bowl.
  7. Slice the cooked chicken and serve it on top of the green salad with a drizzle of extra virgin olive oil.

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