If you are hunting for chicken recipes for Crohn’s disease that do not taste like a compromise, you are in the right kitchen. Bland meals might feel safe for a sensitive stomach, but they can leave you bored and undernourished. This lemon and herb baked chicken brings bright flavour, gentle textures, and calm confidence, so dinner feels doable on a busy weeknight and sensible on a flare day.
Why this counts as chicken recipes for Crohn’s disease
- Simple ingredients, big payoff. Olive oil, lemon, and herbs make a light marinade that is kind on the gut.
- Flexible for symptoms. Skip or tweak garlic powder and mustard if they are not your friends.
- High in protein, low in fuss. Oven-baked for consistent results and minimal cleanup.
- Gluten-free and easy to digest when served with soft sides like rice or mashed potato.
- Great for meal prep, handy for easy weeknight dinner ideas and packed lunches.
This baked chicken recipe sits happily with simple chicken recipes for Crohn’s disease and works well alongside other Crohn’s chicken recipes when you want variety without drama. It also ticks the box for dinner recipes for Crohn’s disease if you want a reliable staple that the whole table will eat.
Ingredient swaps and low-FODMAP option
- Garlic powder sensitivity. Omit it, or use garlic-infused olive oil for aroma with fewer FODMAPs.
- Mustard. If zippy flavours bother you, reduce or leave out the Dijon.
- Lemon. Use the juice only, not the zest, if citrus is tricky for you.
- Low-FODMAP option. Keep portions of lemon small, skip garlic powder, and use the herbs, oil, and salt and pepper.
Serving ideas that go easy on the gut
- Soft starches. White rice, mashed potatoes, or polenta.
- Gentle veg. Steamed carrots, courgette, or green beans.
- Simple salad. Lettuce with olive oil and lemon juice if tolerated, avoid onion.
If you collect tender boneless chicken breast recipes, add this to your favourites. It sits well within easy recipes for Crohn’s disease and offers practical chicken dinner ideas without the heavy aftermath.
Meal prep and storage
- Fridge. Cool, then refrigerate in an airtight container for up to 3 days.
- Freezer. Freeze portions for up to 2 months. Thaw in the fridge, then reheat gently until piping hot.
- Lunch box. Slice and serve cold with rice and cooked veg.
This lemon and herb baked chicken is also a solid pick for Crohn’s dinner recipes when you need something that feels familiar, tastes fresh, and respects your limits.
Lemon and Herb Baked Chicken
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- salt and pepper to taste
- lemon slices for garnish
Instructions
- Preheat the oven to 190°C/375°F.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, thyme, garlic powder, salt, and pepper.2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, salt and pepper
- Place the chicken breasts in a baking dish and pour the marinade over them, turning to coat.4 chicken breasts
- Bake for 25-30 minutes or until the chicken is cooked through.
- Serve with lemon slices and garnish with fresh herbs if desired.lemon slices
Notes
This lemon and herb baked chicken is gluten-free and easy to digest for many people, especially when paired with gentle sides.
Medical disclaimer Remember, this blog post is for information only and is not medical advice. Always speak to your doctor or a healthcare professional about your individual situation. Do not start or stop medicines, and do not change your diet, without medical guidance.
