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Dorothy Thomas

Chicken Recipes for Ulcerative Colitis

A simple, gut-friendly baked chicken recipe with mild herbs and olive oil. Easy to digest, low in fiber, and free from common irritants like spicy or processed ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, skinless chicken breasts
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Dried oregano (or thyme)
  • ½ tsp Garlic powder (omit if sensitive)
  • ½ tsp Salt (or to taste)
  • ¼ tsp Black pepper (optional, if tolerated)
  • 1 tbsp Fresh parsley (finely chopped, for garnish)

Equipment

  • Baking dish
  • Mixing bowl
  • Aluminum foil (optional for covering)

Method
 

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Prepare Chicken: Pat chicken dry and place in a baking dish.
  3. Season: Drizzle with olive oil, then sprinkle oregano, garlic powder, salt, and pepper (if using). Rub gently to coat evenly.
  4. Bake: Cover with foil (optional for moisture) and bake for 20 minutes. Uncover and bake 5–10 more minutes until internal temperature reaches 165°F (74°C).
  5. Rest & Garnish: Let rest 5 minutes, then sprinkle with parsley.
  6. Serve: Pair with well-cooked carrots, white rice, or mashed potatoes (low-fiber sides).

Notes

  • Ulcerative Colitis Tips:
    • Omit garlic/pepper if they trigger symptoms.
    • Use fresh herbs (e.g., parsley) instead of dried if preferred.
    • Avoid marinades with acidic ingredients (lemon, vinegar).
  • Leftovers: Store in an airtight container for up to 3 days. Reheat gently.