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Low FODMAP Italian Chicken and Veggies
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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)
  •  cup canned quartered artichoke hearts (drained well)
  • Salt and pepper

INSTRUCTIONS

  1. 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.
  2. Preheat the oven to 425°F. Line a sheet pan with aluminum foil.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm over cooked quinoa or brown rice and topped with optional fresh basil.

 

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