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SIBO-friendly baked lemon and olive chicken

Serves 2

4 skinless chicken thigh fillets

1 tbsp olive oil

1 tsp dried Italian herbs (avoid garlic and onion)

salt and pepper

½ lemon, thinly sliced

250 g cherry tomatoes

50 g pitted Kalamata olives

  1. Preheat oven to 200 deg C.

  2. Place chicken in a baking dish.

  3. Add oil, herbs and salt and pepper, and use your hands to thoroughly coat the chicken.

  4. Bake for 20 mins.

  5. Add lemon slices, tomatoes and olives.

  6. Bake for another 15-20 minutes until chicken is cooked through.

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