Make this simple, easy chicken dinner recipe with big flavors for busy weeknights. Try making the low FODMAP Mexican chicken recipe for dinner. The whole family will love it. Chicken breasts marinated in a spice rub, then baked or grilled, with multiple ways to use them. I love easy chicken recipes. I always try to find exciting and flavorful ways to use boneless chicken breasts.
Serve this low FODMAP chicken alongside Instant Pot cilantro lime rice and a safe serving size of well-rinsed black beans. Or slice up the moist chicken breasts and serve them wrapped in a corn tortilla, a few strips of sauteed bell peppers, and diced avocado. Top it with low FODMAP salsa and guac. Taco Tuesday with all the Mexican flavors you love is complete!
- Skinless Chicken Breasts - If you need this dish to cook quickly, slice the chicken breasts in half the long way or purchase thinly sliced chicken breasts as a shortcut. Another option for quick cooking chicken breasts is to use a meat mallet or a rolling pin to smash the chicken pieces into the same thickness.
- Ancho Chili Powder - I love the earthiness of this spice. Also, garlic free! Most chili powders contain garlic powder. Always check the ingredients.
- Ground Cumin - The king of Mexican spices, there is nothing better!
- Smoked Paprika - Adds some smokiness and beautiful color.
- Dried Oregano - This spice adds more earthiness and a deep flavor.
- Kosher Salt - Always need salt. Kosher is my favorite.
- Ground Black Pepper - The good ole standby spice everyone has in their cupboard.
- Lime Juice - Fresh lime juice is best.
- Garlic Infused Olive Oil - Adds garlic flavor without the actual garlic.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
In a small bowl, combine the oil, ancho chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix spices until fully incorporated into the oil.
Slice the lime in half and squeeze the juice into the spice/oil mix.
Grease a baking dish with nonstick cooking spray. Place the chicken breasts inside it and spoon some of the spice mix onto each piece of chicken.
Rotate the chicken so both sides are covered.
Cover the baking dish with tinfoil and marinate the chicken for at least 30 minutes to no more than 24 hours.
While the chicken bakes, cut up some bell peppers if you would like to serve the chicken with peppers.
Bake chicken breasts for 45-50 minutes or until a meat thermometer reads an internal temperature of 165 degrees F in a 350 degree F preheated oven. Adjust cooking times to less, around 30 minutes, if you use thinly sliced chicken breasts.
Allow the chicken to rest for at least ten minutes once you take the cooked chicken out of the oven. This will help ensure you will have juicy chicken. Slice the large chicken breasts on a cutting board.
- Chicken Thighs - Use chicken thighs instead of chicken breasts for a different chicken option. You will need to add some additional cooking time. The done temperature remains the same at 165 degrees F.
- Taco Seasoning - To simplify this recipe, replace the spice mix ingredients with two tablespoons of taco seasoning. Either use homemade or purchase a certified Low FODMAP version.
Variations For Mexican Chicken
- Oil - You can use any neutral oil if you do not have garlic oil. Avocado, grapeseed, canola, or vegetable are all great options.
- Spicy - Want to add a little heat? Add ¼ of a teaspoon of cayenne pepper to the spice mix.
- Alternative Cooking Method - Grill the chicken breasts instead of baking them. It is the perfect recipe to enjoy on the grill. Have a Blackstone? Toss it on your griddle flat top and let the chicken cook quickly! Create chicken burritos or chicken quesadillas right on the cooktop.
To Store: Leftovers will last up to four days in the refrigerator in an airtight container.
To Reheat: To warm the chicken, place on a microwave-safe plate and heat in the microwave for 1-2 minutes or until heated through. No microwave? Reheat the chicken in a 350 degree F oven for 10-15 minutes or until heated. If chicken is diced, it will reheat faster than an entire chicken breast.
To Freeze: Chicken leftovers can also be stored in the freezer for up to 4 months in a freezer-friendly container or ziplock bag. Mexican chicken leftovers make excellent chicken nachos or chicken quesadillas. If you know what you will use them for, dice the chicken before you freeze it.
This Mexican Chicken recipe makes an easy dinner. It is versatile with plenty of flavor. Serve it with a side of cilantro lime rice. Slice up the chicken on a cutting board and place it on corn tortillas, topped with my favorite pico de gallo, tomato salsa, or corn salsa recipe. Add a dollop of sour cream or lime crema and lazy guac.
Dice up the chicken and make nachos! Line a baking sheet with parchment paper, then a layer of tortilla chips, pepper jack cheese, diced chicken, black beans - rinsed well, pickled jalapenos, and bake until cheese melts. Nachos are one of our favorite weekend lunches or the perfect meal for late-night quick suppers when we have been at the ballpark all night. This great recipe will quickly become a family favorite and a welcome addition to your Tex-Mex meal options that everyone can enjoy!
Yes, of course, but the chicken's flavor will not be as robust as it could be. Even giving the chicken thirty minutes to marinate will improve the taste!
Depending on what stage of the diet you are on, you can. In the elimination phase, I would consume with caution.
Canned black beans are better than dried black beans. The fructans leech into the bean liquid, which will wash away when the canned black beans are rinsed. Rinse them and then rinse them again. Monash University has marked black beans as safe at 40 grams or ⅙ cup. Use them as a garnish versus an entire side. As always, listen to your gut and modify as necessary.
Using a meat thermometer, insert the probe into the thickest part of the chicken. Your chicken will be done at 165 degrees F, and the juices will run clear. Anything lower than that temp, put your chicken back into the oven for additional time.
Additional Low FODMAP Chicken Recipes
Low FODMAP Mexican Chicken Recipe
- 1 teaspoon Ancho Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 2-3 pounds Boneless Chicken Breasts
- 2 Tablespoons Garlic Infused Olive Oil
- Lime Juice juice from one lime
- In a small bowl, combine the oil, ancho chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix until spices are combined with the oil.
- Slice the lime in half and squeeze the juice into the spice/oil mix.
- Grease a baking dish with nonstick cooking spray. Make sure it is big enough to hold the large chicken breasts. Place the chicken breasts inside the baking dish and spoon some of the spice mix onto each piece of chicken.
- Rotate the chicken so both sides are covered with the spice mix.
- Cover the baking dish with tinfoil and marinate the chicken for at least 30 minutes to no more than 24 hours.
- Bake chicken breasts for 45-50 minutes or until a meat thermometer reads an internal temperature of 165 degrees F in a 350 degree F preheated oven. Adjust cooking times, around 30 minutes, if using thinly sliced chicken breasts.
- Allow the chicken to rest for at least ten minutes once you take the cooked chicken out of the oven. This will help ensure you will have juicy chicken. Slice the large chicken breasts on a cutting board.
- Serve with cilantro lime rice, sauteed bell peppers, and corn tortillas or one of the many options listed above.