Low FODMAP Italian Chicken and Veggies
- Category : Low FODMAP Recipes, Main Dishes
Low FODMAP | Recipe
INGREDIENTS
- 2 tablespoons garlic-infused olive oil (divided)
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 4 boneless, skinless chicken thighs (about 1.25 pounds)
- 30 green beans (trimmed)
- 12 cherry tomatoes (halved)
- ⅔ cup canned quartered artichoke hearts (drained well)
- Salt and pepper
INSTRUCTIONS
- In a medium bowl, whisk together 1 tablespoon garlic-infused olive oil, balsamic vinegar, dried oregano, and dried basil. Add chicken and toss to coat. Cover and marinate for 15 minutes.
- Preheat the oven to 425°F. Line a sheet pan with aluminum foil.
- Arrange green beans, cherry tomatoes, and halved artichoke hearts on the prepared baking sheet. Drizzle with remaining 1 tablespoon garlic-infused olive oil. With clean hands (or a spatula), mix the veggies to coat them with the oil.
- When the oven is preheated, toss the chicken once more. Then, remove the chicken from the marinade and transfer to the sheet pan. Nestle the chicken in between the veggies.
- Bake for 25-30 minutes or until chicken is cooked and veggies are fork-tender. Chicken is considered fully cooked when a food thermometer inserted into the thickest part reads 165°F.
- Serve warm over cooked quinoa or brown rice and topped with optional fresh basil.
