***There is a lot of controversy over honey & if it is Low FODMAP... Everyone is different & how your body reacts is different and there are various studies/protocols that allow different things. So please take that into consideration when cooking this dish. I have included below, the link to a website which goes into more detail on honey & how it is/isn’t permitted into different protocols. Please do what is right for you & if you can‘ tolerate honey, then please sway it for one of the substitutes.
Low FODMAP, Paleo, SCD, SIBO specific, SIBO diet, dairy-free, egg-free, soy-free, gluten-free
Serves: 4 servings
- 4 chicken thighs or drumsticks
- 1-2 tablespoons dijon mustard (many brands are low FODMAP, just read ingredients to ensure no garlic or onion)
- 1 tablespoon lemon juice
- 2 tablespoons melted honey / or an alternative if you can’t tolerate honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat slow cooker by turning it to high.
- Add chicken pieces to the slow cooker.
- In a small bowl or jar, combine dijon mustard, lemon juice, melted honey, salt, and pepper. Stir.
- Pour sauce over chicken and give it a quick stir to coat chicken with sauce.
- Allow to cook on high for approximately 5-6 hours or until chicken has a golden brown color.
This recipe pairs well with Low FODMAP Steamed Vegetables w/ Lemon Chive Butter
- 4 medium unpeeled carrots, cut into coins
- 2 cups broccoli florets (approximately 1 small crown of broccoli)
- 40 green beans (approximately 1 large handful), ends trimmed, quartered
- Lemon Chive Butter:
- 4 tablespoons grass-fed unsalted butter (or ghee if you react to butter)
- 2 tablespoons freshly chopped chives
- Zest and juice from 1 lemon
- Salt and black pepper, to taste
- Prepare the vegetables by cutting each type of vegetable into equal-sized pieces.
- In a small saucepan, add an inch or two of water, making sure that the water level does not touch where the vegetables will be sitting.
- Place the steam basket over the water.
- Boil water by heating saucepan over high heat. Steam rising around the lid of the saucepan will indicate that the water is boiling.
- If your setup allows all vegetables to be added to the steam basket, add them. Otherwise, select one vegetable, add it to the basket, and repeat steps 5-7 for each batch.
- Cover with lid, turn heat down to medium, and set a timer for 5 minutes.
- When the timer goes off, pierce vegetables with a fork to check for doneness. If the vegetables are still hard, the timer should be reset at 1-3 minutes intervals, checking for doneness. To avoid the vegetables becoming mushy, they are to be removed from the steamer when they are still slightly crunchy as they will continue cooking somewhat.
- Turn stovetop down to low.
- Drain water from saucepan and return it to the stove. Add butter, letting it melt.
- Once butter has melted, whisk in lemon zest, lemon juice, salt, and pepper.
- Arrange steamed vegetables on serving plates.
- Remove lemon chive butter from stove top and drizzle over steamed vegetables. Enjoy!
This simple, yet flavorful side dish is perfect for weeknight meals. I like to serve it with chicken and a small baked potato.