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A rustic stew of chicken breast, red bell pepper, zucchini, and kalamata olives simmered in an herbed tomato sauce served with polenta and blanched kale.
Monash Disclosure
This dish contains 40 grams of zucchini, 30 grams of red bell pepper, and 23 grams of canned tomato. According to Monash University, up to 65 grams of zucchini, 43 grams of red bell pepper, and 100 grams of canned tomato is low in FODMAPs and should be tolerated by most individuals with IBS.
Remove all lids and any plastic components. Microwave for 1-2 minutes or until internal temperature reaches 165 degrees F. Add components if included, and enjoy! CAUTION - food may be very hot - test before consuming.
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