One Skillet Company Chicken {low FODMAP recipe}

Happy April Fool’s Day!  I have a habit of fooling my husband on April Fool’s Day ….but he snuck out for an early flight this morning so I couldn’t ‘get him’ this year!  One year I had my friend who was also our insurance agent send my husband a fake itemized bill for $4,000 for ‘missed fees’ (it was all pre-fabricated)!  Another April Fool’s Day, I moved his car out of our driveway and onto another street.  When he woke up to get the morning paper…his car was gone! He thought it was stolen for just a few minutes…then he realized I was up to something.  Gotta have some fun, right?

Today, I thought I would share a recipe that I made last week for me and the boys.

I love meals I can whip up in one skillet.  Less dishes, less mess, less time cleaning up.

This dish was so simple and delicious.

Simply sauté chicken in olive oil.  Add  sliced yellow, orange and red bell peppers and a can of diced tomatoes.  Bright colored veggies often offer a better nutritional bang for the buck. Check out these gorgeous pepper strips! Makes me want to dive right in! 🙂bell peppers

I added the bell peppers and cooked until soft.  Sliced up a little ham or you could add prosciutto as well. Then garnished with fresh basil.

skillet chicken

Easy, right?  And so yum.

1 skillet company chicken

And here is the recipe for you…Hope you can pull off a few April Fools pranks today!

One Skillet Company Chicken {low FODMAP recipe}

Category: Low FODMAP Main Dishes, Low FODMAP Recipes

One Skillet Company Chicken {low FODMAP recipe}


  • 4 boneless skinless chicken breasts halves (about 4-6 ounces each)
  • 2 tablespoons olive oil (could sub in garlic infused oil if desired)
  • sea salt and pepper, to taste
  • 1 medium yellow, red and orange bell pepper, deseeded and sliced in strips
  • 2-3 sliced of prosciutto or ham, sliced
  • 1 can, (14.5 oz) diced tomatoes (I used hunt's--no onion, no garlic)-do not drain juice
  • 1/4 cup fresh basil leaves cut in strips


  1. In medium skillet heat oil over medium heat and add chicken. Add salt and pepper to each side of chicken while it's cooking.
  2. Cook chicken for about 3 minutes on each side until almost cooked through.
  3. Add bell peppers, ham slices and the can of tomatoes including the juice in the can.
  4. Bring heat up to medium high until mixture boils, then reduce heat and cover skillet allowing the mixture to simmer for about 10-12 minutes. Turn chicken over to ensure even cooking.
  5. Add fresh basil during last minute of cooking to allow it to wilt but remain bright green.
  6. Chicken temperature should be 170 degrees to ensure it is cooked thoroughly.

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