Recipe

Rosemary Chicken

While you conduct an elimination diet to help treat IBS, it’s important to have a scrumptious, staple chicken recipe that uses only trigger-free ingredients. By the way, this chicken is a huge hit with kids — my own and the neighbors’!
  • Prep time
  • Total Time
This recipe makes 4 serving(s)
Ingredients:
  • 1 tablespoon oil, olive
  • 2 teaspoon rosemary, fresh minced
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon coriander, ground (optional)
  • 1/2 teaspoon pepper, black ground
  • 4 chicken, cutlet skinless, pounded to 1/8 “ thick (6 ounces each)
  • salt, Kosher
Preparation:

Preheat a grill pan over medium-high heat or an outdoor grill.

Mix the oil, rosemary, paprika, chili powder, coriander (if using), and pepper in a small bowl. Rub the spice mixture over the chicken and season with salt.

Grill the chicken, turning once, for about 8 minutes, or until no longer pink and the juices run clear.

To bake the chicken in the oven, preheat the oven to 450° F. Line a baking sheet with foil and coat with nonstick olive oil spray. Place the chicken on the baking sheet and coat with olive oil spray. Bake, turning once half way through cooking, until no longer pink and the juices run clear, 6 – 7 minutes.

Serving Size: 1 chicken cutlet

IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.