- 1.5 lb Boneless, skinless chicken breasts or thighs
- 1.5 lb White or yellow potatoes, peeled and cubed
- Carrots, peeled and sliced
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dried oregano
- 0.5 tsp Dried thyme
- Salt (optional)
Directions
- Preheat oven to 400°F (205°C).
- Toss potatoes and carrots with 2 tbsp olive oil and a pinch of salt. Spread on a sheet pan.
- Roast for 15 minutes.
- Toss chicken with remaining olive oil, lemon juice, oregano, and thyme.
- Add chicken to the pan and roast another 20–25 minutes until chicken reaches 165°F.
- Dice, shred, or puree as needed for texture tolerance.
IBD Note:
- Phase 1: Limit to 1 carrot per day
- Phase 2: Limit to 1 carrot per day until week 10
- Phase 3: Carrots not limited
Texture Modifications
- Soft/minced: Finely chop chicken; roast vegetables until mashable
- Pureed: Blend chicken with broth; mash vegetables smoothly
- During Flares: Omit lemon juice
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 4 oz. of Chicken with 6 oz. of Potatoes and Carrots |
| Amount Per Serving | |
| Calories | 405 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 95 mg |
| Sodium | 180 mg |
| Carbohydrates | 36 g |
| Protein | 38 g |
| Potassium | 850 mg |
