Low FODMAP | Recipe

INGREDIENTS :

• ½ bunch fresh cilantro (about ⅓ to ½ cup, chopped)
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons packed brown sugar
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt or sea salt
• 1 to 1.5 pounds boneless, skinless chicken breasts (about 2 large or 4 small)

INSTRUCTIONS :

1. Place cilantro, lime juice, garlic-infused oil, olive oil, brown sugar, cumin, and salt in a blender. Blend until the cilantro is processed into tiny pieces.
2. In a sealable container, place chicken in the bottom. Pour cilantro lime marinade over the chicken and turn to coat. Refrigerate for at least 2 hours, but no longer than 24 hours.
3. Cook chicken using your preferred method:
4. To bake: Preheat the oven to 450°F. Transfer the marinated chicken to a baking dish and discard any remaining marinade. Bake for 15 to 18 minutes, or until a food thermometer inserted into the thickest part reads 165°F. Let rest for 5 minutes. Slice and serve warm.
5. To broil or grill: Preheat grill or broiler to 450°F or 500°F. Transfer the marinated chicken to the grill (or a broiler pan for the broiler) and discard any remaining marinade. Grill (or broil) the chicken for 5 to 6 minutes per side, or until a food thermometer inserted into the thickest part reads 165°F. Let rest for 5 minutes. Slice and serve warm.
6. To air-fry: Preheat the air fryer to 375°F. Transfer the marinated chicken to the air fryer. Cook for 6 minutes. Flip, and continue cooking for an additional 4 to 6 minutes, or until a food thermometer inserted into the thickest part reads 165°F. Let rest for 5 minutes. Slice and serve warm.
7. Storage: Refrigerate in a sealed container for up to 3 days. Freeze uncooked in the marinade for up to 3 months. Thaw in the refrigerator before cooking