Grilled Chicken Skewers 

Why this recipe is gut-friendly: 

This recipe is a quick and easy option. This is a high-protein, flavorful, and vegetable filled recipe. 

Keep in mind!

Here's a simple and delicious recipe for Grilled Chicken and Vegetable Skewers that is low FODMAP, gut-friendly, gluten-free, and dairy-free. Remember to adjust the portion sizes and ingredients according to your individual tolerance levels. Enjoy your flavorful and Low FODMAP-friendly meal! 

Recipe Tips:

This recipe is for one person, however, it can be doubled/tripled/quadrupled to feed 2-4 people! 


For the Marinade:

  • 1/4 cup garlic-infused olive oil (make sure it's FODMAP-friendly)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Skewers:

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • Red bell pepper, cut into 1-inch squares
  • Zucchini, sliced into 1/2-inch rounds
  • Cherry tomatoes
  • Bamboo skewers (soaked in water for 30 minutes to prevent burning)

How to: 

  1. In a bowl, combine the garlic-infused olive oil, lemon juice, dried oregano, salt, and pepper to create the marinade.
  2. Place the chicken cubes in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 30 minutes (or longer for more flavor).
  3. While the chicken is marinating, prepare your vegetables.
  4. Thread the marinated chicken, red bell pepper, zucchini rounds, and cherry tomatoes onto the soaked bamboo skewers, alternating between the ingredients.
  5. Preheat your grill to medium-high heat.
  6. Brush the skewers with the remaining marinade.
  7. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender.
  8. Serve the grilled chicken and vegetable skewers hot, with a side of your favorite Low FODMAP dipping sauce or a simple garlic-infused olive oil with some chopped fresh herbs.

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