Grilled Paprika Chicken Over Roasted Zucchini and Carrots

This weeknight-friendly dinner pairs juicy, smoky grilled chicken breast with tender roasted zucchini and carrots for a meal that's as simple as it is satisfying. A bold paprika rub—built from smoked paprika, cumin, and a touch of chili—gives the chicken deep color and flavor without relying on any high-FODMAP garlic or onion powder, making it fully compliant with the elimination phase of the Low-FODMAP Diet. Instead, the rub leans on dried herbs and the garlic-infused oil trick (using only the infused oil, not the garlic itself) to deliver that savory depth safely. The vegetables roast on a single sheet pan while the chicken grills, keeping cleanup minimal and letting you multitask efficiently. Carrots and zucchini are both well-tolerated low-FODMAP vegetables, and roasting concentrates their natural sweetness, which pairs beautifully with the smoky chicken. A final squeeze of fresh lemon juice over the finished plate ties everything together with brightness and acidity, cutting through the richness of the paprika spice blend. This recipe is naturally gluten-free, dairy-free, and low-FODMAP certified in its ingredient choices, making it an excellent option for anyone managing IBS symptoms or simply looking for a clean, high-protein dinner. It's easily scaled up for meal prep and reheats well, making it a reliable addition to a rotating low-FODMAP dinner menu.</long_description> <parameter name="meta_description">Low-FODMAP grilled paprika chicken with roasted zucchini and carrots—a lean, bold, gluten-free dinner ready in under 45 minutes.

Ingredients

• 4 pieceboneless, skinless chicken breasts, about 6 oz each, pounded to even thickness
• 3 tbspGarlic-infused olive oil, divided; garlic solids strained out, low-FODMAP
• 2 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspchili powder, optional, check for added garlic/onion
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided
• 2 mediumzucchini, sliced into half-moons
• 3 mediumcarrots, peeled and sliced into coins
• 1 wholefresh lemon, cut into wedges
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Preheat the oven to 425°F (220°C). Line the sheet pan if desired.
2. Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet for even cooking.
3. In a small bowl, mix the smoked paprika, cumin, chili powder, half the salt, and half the pepper. Rub the chicken all over with 1 tablespoon of the garlic-infused oil, then coat evenly with the spice mixture.
4. In the mixing bowl, toss the sliced zucchini and carrots with the remaining 2 tablespoons of garlic-infused oil, remaining salt, and remaining pepper until evenly coated.
5. Spread the seasoned zucchini and carrots in a single layer on the sheet pan and roast in the oven until tender and lightly caramelized, stirring once halfway through. 20:00
6. While the vegetables roast, heat the grill pan over medium-high heat. Grill the chicken breasts until browned and cooked through, about 5-6 minutes per side, turning with tongs. 11:00
7. Remove the chicken from the pan and let it rest for 5 minutes before slicing. 5:00
8. Divide the roasted zucchini and carrots among plates, top with sliced grilled chicken, and finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.