This Crohn’s Friendly Marinated Chicken with Vegetables is a colorful, nutrient-packed dish that’s both easy to prepare and gentle on digestion. The lime-cilantro marinade infuses the chicken and vegetables with bright, fresh flavor, while the oven brings everything together in a wholesome, Paleo-approved meal. Perfect for family dinners or meal prep, this recipe is naturally gluten-free and customizable with your favorite vegetables.

Ingredients

(Choose any vegetables you like — here’s a Crohn’s-friendly mix)

  • 2 cups cherry tomatoes

  • 3 cups sliced carrots

  • 2 yellow bell peppers, thinly sliced

  • 1 zucchini, cubed

  • 1 yellow zucchini, cubed

  • 1 small red onion, cut into ½-inch pieces

  • 1 lb boneless, skinless chicken breasts, cubed

For the Marinade:

  • ½ cup extra-virgin olive oil

  • Juice of 4 limes

  • ½ cup freshly chopped cilantro

  • 4 cloves garlic, minced or pressed

  • Salt and pepper to taste

Instructions

  1. Make the marinade: In a medium bowl, whisk together olive oil, lime juice, cilantro, and garlic. Add salt and pepper.

  2. Marinate chicken and vegetables: Place chicken cubes and vegetables in a shallow dish or zip-top bag. Pour the marinade over them and toss until well coated. Cover and refrigerate for at least 6 hours, or up to 12 hours for maximum flavor.

  3. Bake: Preheat oven to 400°F. Spread marinated chicken and vegetables in a single layer on a baking dish. Bake for about 40 minutes, or until the chicken is cooked through and vegetables are tender.

  4. Serve: Enjoy this Crohn’s-friendly marinated chicken with vegetables hot out of the oven for a simple, healthy Paleo dinner.

Notes

  • Crohn’s Friendly Tip: Avoid harder-to-digest vegetables like cruciferous greens if they bother you. Stick to softer vegetables such as zucchini, bell peppers, and carrots.

  • Meal Prep Friendly: Marinate in the morning and bake at dinner for an easy weeknight meal.