Grilled chicken breasts with lemon zest, rosemary, and charred leeks.

• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tsp fresh rosemary ((chopped, plus garnish))
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 tbsp olive oil ((divided))
• 4 chicken breasts ((skinless, boneless))
• 4 lg leek leaves ((washed, halved - green parts only))
• 1 tbsp olive oil
• 1 lemon ((halved))

1. Preheat the BBQ to about 450 degrees. Combine the lemon zest, lemon juice, rosemary, salt, pepper, and one tbsp of olive oil in a Ziploc bag. Add the chicken breasts to the bag and set them aside at room temperature.
2. Brush the leeks with the remaining oil. Place them cut-side down on the grill uncovered for 6-7 minutes, until they get grill marks. Move the leeks to a large piece of aluminum foil. Place the olive oil on top of the leeks and fold up the sides of the foil to seal them in.
3. Take the chicken out of the bag. Place the chicken breasts, both lemon halves, and the wrapped leeks on the grill. Cook the chicken until it reaches 165 degrees at the center, about 20-25 minutes. Squeeze the lemons over the chicken and serve immediately with the leeks.

Low-FODMAP swaps: butter → olive oil (1 tablespoon, for the leeks).

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from FODMAP Formula for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.