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SIBO Chicken And Vegetable Stew Everyone Will Ask You To Make Again

SIBO Chicken And Vegetable Stew Everyone Will Ask You To Make Again

A comforting and gut-friendly chicken and vegetable stew perfect for those following a SIBO diet.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 285

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 medium carrots peeled and sliced
  • 2 medium zucchini diced
  • 2 cups spinach fresh
  • 4 cups chicken bone broth low FODMAP
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until browned on all sides. Remove chicken and set aside.
  2. In the same pot, add carrots and cook for 4-5 minutes until slightly softened, stirring occasionally.
  3. Pour in the chicken bone broth and add dried thyme. Stir well to combine and bring to a gentle boil.
  4. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through and vegetables are tender.
  5. Add diced zucchini and cook for an additional 8-10 minutes until zucchini is tender but not mushy.
  6. Stir in fresh spinach and cook for 2-3 minutes until wilted. Taste and adjust seasoning if needed.
  7. Ladle the hot stew into bowls and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 285kcalCarbohydrates: 12gProtein: 28gFat: 14gSodium: 620mgFiber: 3g

Notes

Use bone broth instead of regular stock for better gut healing properties and richer flavor. Avoid overcooking the zucchini to prevent it from becoming mushy and releasing too much water. This stew tastes even better the next day as the flavors meld together, making it perfect for meal prep.

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