Low FODMAP Ginger-Turmeric Chicken Skillet with Zucchini

Total time45 min

Prep time15 min

Cook time30 min

Low FODMAP Ginger-Turmeric Chicken Skillet with Zucchini

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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¾ tsp fine sea salt, divided
2 tbsp coconut oil or avocado oil
2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp ground turmeric
½ tsp ground cumin
1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp arrowroot starch

For serving

2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Season the chicken thighs on both sides with 1/2 tsp of the salt. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
2
Add the chicken thighs in a single layer and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes, until golden. Transfer the chicken to a plate — it will not be fully cooked through yet.

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