Low FODMAP Lemon Chicken
A juicy, flavorful chicken dish.
Servings: 4 Servings
Ingredients
- 4 chicken breasts Boneless, Skinless (1-2 pounds)
- 3 tablespoons garlic infused olive oil
- 1 tablespoon butter salted (Note 1)
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black ground pepper
- 1 whole lemon
- Optional: fresh parsley for garnish
Instructions
- In a large skillet, over medium heat, add the butter and pour in the garlic oil to the skillet. Add the chicken breasts. Season the chicken with the dried oregano, salt and pepper.
- Cook the chicken until golden brown. With tongs, flip the chicken. Cook the other side until golden brown. The goal of this step is to add color to the chicken breasts, not to cook them all the way through.
- In a 9x13 inch baking dish, add the golden brown chicken breasts. Pour any sauce from the skillet over the chicken. Add fresh lemon slices to the dish.
- Bake in a 350 degree F oven for 35-45 minutes or until the internal temperature of the chicken reaches 165 degrees F, using a digital thermometer.
- Remove from the baking dish, allow the chicken to rest for five minutes. Squeeze roasted lemons over cooked chicken. Garnish with chopped fresh parsley if using. Slice and serve.
Notes
Note 1: For dairy free, use coconut oil or a dairy free butter substitute.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 527kcalCarbohydrates: 35gProtein: 36gFat: 29gSugar: 2g
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