Low FODMAP Chicken & Potato Grill Packet BBQ

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.