Ingredients:

• 2 tablespoons garlic-infused olive oil (to make it low FODMAP)
• 1-1/2 lbs boneless skinless chicken thighs or breast, thinly sliced
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 1 large leek, thinly sliced (use only the green part for a low FODMAP option)
• 1 large red bell pepper, thinly sliced
• 1 large yellow pepper, thinly sliced
• 1/2 cup lactose-free cheddar cheese or provolone cheese (optional)

Instructions:

1. Thinly slice your leek (green part only) and peppers.
2. On a separate board, slice the chicken thighs and sprinkle with ground coriander, smoked paprika, dried basil, salt, and pepper. Rub the seasonings into the chicken and allow it to dry marinate for 15 minutes if you have the time.
3. Heat your garlic-infused olive oil in a heavy-bottomed skillet over medium-high heat.
4. Cook the chicken, stirring occasionally for about 7 minutes, or until golden brown.
5. Reduce the heat to low and stir in the leek and peppers.
6. Continue to cook for 3-4 minutes, stirring frequently, or until the leek is softened, and the peppers are tender-crisp. If your skillet starts to brown on the bottom, you can add a few tablespoons of water.
7. Top everything with lactose-free cheese.
8. Cover the skillet and cook for 1-2 minutes more, or until the cheese is melty.