Cheesy Chicken Breast with Peppers and Mushrooms - GF and Low FODMAP

It seems we always have leftover chicken breast around our house so I’m trying to breathe a little life into this somewhat plain meat.

• Sauté sliced red, orange or yellow bell peppers and mushrooms (*see note below) in garlic infused olive oil until crisp tender, add sea salt to taste
• Top grilled (or in this case reheated) chicken breast with white cheddar cheese and mushroom/pepper mixture

*I used portabellas - if mannitol bothers you then stick with oyster or canned champignon mushrooms.  Sliced green onion would also be a good replacement for mushrooms

Cheers and God Bless!