Tarragon Chicken recipes are notorious for lots of oil or butter, wine and/or heavy cream, all of which are pretty big no-nos for IBS and GERD. This recipe is safe for IBS and GERD/Reflux and depending on your level of lactose intolerance should be suitable for those with lactose intolerance as well (Parmigiano and Parmigiano-Reggiano are very low-level lactose cheeses and the quantity in a serving of this chicken is minimal).
The yogurt gives a nice tangy flavor that, paired with the savory flavors of the tarragon and chives, is truly out of this world. The only real problem I have with this dish is that it’s so delicious, it makes it difficult to stick to the 3oz portion limit! It’s honestly one of the best things I have had since altering my diet for the IBS/GERD restrictions.
Ilya and I had this for dinner last night, so it needed a side dish. I created a jasmine rice concoction (as seen in the photo above and recipe found here) cooked in my homemade vegetable broth with fresh rosemary, fresh basil and summer squash cooked in it. The recipe does not include any oils or fats, so it’s a great choice for Low FODMAP/IBS/GERD eaters. I wasn’t sure if it would be herb overload between those in the tarragon sauce on the chicken and those in the rice, but ultimately everything worked well together and we thoroughly enjoyed our dinner.
I also used yogurt yesterday when making Peanut Chicken Salad (showcased 2 different ways on the blog; one here and one here. I used some lactose free yogurt for the peanut chicken salad too, but for that I used an almond milk based yogurt. For some reason there is no plain flavored version of the almond milk yogurt in the grocery stores here, so I had to figure out a different kind to use for this recipe. There were a few options, but the Green Valley brand was the best in terms of fat content, which was really important given I was using oil to brown the chicken and was also using some cheese (meaning some more fat). It worked so well, providing the perfect consistency I was going for and with a tang to it like sour cream, but without the high fat content of sour cream.
Between the two dishes yesterday I definitely developed a newfound love of yogurt in cooking! It’s going to be a game changer for sure, and I already have some other ideas floating around in my head, including a salmon recipe I hope to try before the end of the weekend. Om nom nom! Who said dietary restrictions mean you can’t eat delicious food(s)?