These Low FODMAP Chicken Parmesan Foil Packets are topped with zucchini and can be served with pasta for a complete meal. Cook on the grill or in the oven!
I have an awesome summer recipe for you today. Did you know you can make Chicken Parmesan without having to heat up your stove? It’s possible with these grilled Low FODMAP Chicken Parmesan Foil Packets adapted from Food.com. Not only will they not heat up your house during the summer months, but they are really healthy and easy to make.
What makes them especially easy to make is using FODY Foods Marinara Sauce. Just open up a jar. You don’t have to worry about consuming the garlic and onion that’s in most commercial pasta sauces. Zucchini does contain moderate amounts of FODMAPs (fructans), so be sure to use no more than 1/3 cup (about 2.3 oz.) if you are on the elimination phase of the diet. If you know you can tolerate more zucchini, then go ahead and add more!
Don’t have a grill? No problem, you can still make these in the oven. Which is great if you want to make these in the winter too! Serve the chicken over brown rice spaghetti tossed with more of the marinara sauce and you have a complete meal. One of the best parts of this meal is the easy cleanup!
Try these other Low-FODMAP chicken recipes from my collection:
Low FODMAP Chicken Parmesan Foil Packets
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb.), each butterflied and cut completely through to create two thin fillets (four fillets total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups FODY Marinara Sauce divided
- 1 small zucchini, thinly sliced (each serving should have no more than 1/3 cup)
- 1/4 cup grated Parmesan cheese
- 8 oz. gluten-free brown rice spaghetti
- 1/4 cup shredded mozzarella cheese
- 1/4 cup fresh chopped parsley
Instructions
- Heat grill to medium-high heat or oven to 350 degrees F. Cut foil into four 12″ x 18″ pieces and spray each with cooking spray.
- Season both sides the chicken breast halves with salt and pepper. Place a chicken breast onto the center of each piece of foil. Spoon 1/4 cup marinara sauce over the top of each breast. Lay zucchini slices over top and sprinkle with Parmesan cheese.
- Fold two sides of the foil up and bring together. Fold over twice, leaving room for circulation. Fold over the other two ends of the foil to seal.
- Grill for 15 to 20 minutes or bake for 30 minutes, until chicken reaches an internal temp of 170 degrees F in the thickest part.
- While chicken is cooking, bring a large pot of lightly salted water to a boil and cook spaghetti according to package directions. Drain and return pasta to pot. Toss with the remaining one cup marinara sauce and cook until heated through.
- Cut a slit in each packet to let out steam. Remove chicken from packets and serve over top the spaghetti marinara. Sprinkle with the mozzarella cheese and parsley. Enjoy!
Recipe adapted from Food.com: Chicken Parmesan Foil Packets
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