Low FODMAP Chicken & Potato Grill Packet BBQ


20 Min

40 Min

4 People


  • 6 red potatoes (about 1.25 pounds), scrubbed and thinly sliced
  • 1 tablespoon + 2 teaspoons Low FODMAP Garlic Infused Olive Oil
  • 1 teaspoon Fody Low FODMAP Steak Spice Blend, divided
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, divided
  • ¼ teaspoon fresh ground black pepper
  • 4 thinly sliced chicken breast halves (about 1.25 to 1.5 lbs.)
  • ½ green bell pepper, diced
  • 1 cup shredded cheddar jack cheese
  • 2 green onions (green parts only), thinly sliced


To begin making your Low FODMAP chicken & potato grill packet BBQ, heat grill to medium-high heat (or heat oven to 375). Cut foil into four 12” x 18” pieces and lightly coat each with cooking spray.

In a large bowl, combine the potato slices with 1 tablespoon Fody Low FODMAP Garlic Infused Olive Oil, ½ teaspoon Fody Low FODMAP Steak Spice Blend, oregano, ¼ teaspoon salt and pepper. Toss until potatoes slices are evenly coated. Place a layer of potato slices in the middle of each piece of foil, dividing evenly between each packet.

Place a chicken breast half on top of each layer of potatoes. Drizzle the chicken breasts with the remaining 2 teaspoons Fody Low FODMAP Garlic Infused Oil (½ teaspoon on each breast). Sprinkle with the remaining ½ teaspoon Fody Low FODMAP Steak Spice Blend and ¼ teaspoon salt. Sprinkle the green pepper over top of each breast, dividing evenly between each packet.

Bring two opposite sides of the foil up and together. Fold over a couple of times, leaving room for air to circulate. Fold over the remaining two edges a couple of times to seal.

Place packets in the grill and close lid. If baking in oven, place the packets on a baking sheet in case of leaks. Cook for 30 to 35 minutes, or until potatoes are tender and chicken is cooked through. Carefully open each packet (Caution: escaping steam!) and sprinkle the cheese and green onions evenly over each chicken breast. Return packets to the grill or oven (no need to reseal) and cook another 5 minutes, or until cheese is melted. Serve your Low FODMAP chicken and potato grill packets.

About the Chef

Dianne Benjamin

Dianne Benjamin is the author of The Low-FODMAP Cookbook: 100 Delicious, Gut-Friendly Recipes for IBS and Other Digestive Disorders (Quarto Publishing Group, 2016) and runs the blog Delicious as it Looks. She lives in Cedar Rapids, Iowa with her husband and pug. When she isn’t cooking up a storm in the kitchen or taking photos, she enjoys reading, drinking coffee and spending time with family.