Chicken Thighs in Peppers & Pesto

Diets: SIBO approved, SCD friendly, Low FODMAP, and Autoimmune friendly

A meal focused on whole foods, this chicken thighs in peppers & pesto recipe is the perfect combo. Great for weekly meal prep and a simple recipe with delicious ingredients!

**This recipe is tailored & safe for readers working with SIBO, SCD, Low FODMAP, and Autoimmune

Serves 4


  • 1 pound boneless chicken thighs
  • 1 bunch scallions, green tops chopped, white bottom discarded
  • 15 kalamata olives pitted and chopped
  • 1 bunch of asparagus, trimmed and chopped into 1” pieces
  • 1 fennel, washed, trimmed and chopped
  • 3TBS garlic infused olive oil


  • 1 bunch cilantro, washed, patted dry, stems removed
  • 2 tbs coconut flour (optional-use for texture)
  • sea salt
  • juice of 1 real lemon
  • olive oil


  • Sauté fennel, chopped olives and scallion tops in garlic infused olive oil until soft and browning
  • Add chicken thighs and cook on medium heat turning until chicken is cooked through.
  • While chicken is cooking add cilantro to bowl of food processor. Pulse to chop up cilantro leaves into fine pieces.  Run processor adding 1/8 cup olive oil, juice of 1 lemon, salt to taste and 2 tbs of coconut flour.  Taste and add more salt or lemon if needed.  Add more oil to thin out consistency-less oil will be like a paste and more will be like a sauce.
  • Add pesto, tossing to coat everything in the pan. Cook for 1 more minute to warm pesto over the hot food.


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