Low FODMAP Lemon Parmesan Chicken
Chicken breasts coated in a mayo-based sauce, sprinkled with parmesan cheese and baked to perfection.
Servings: 4 servings
Ingredients
- 1 to 2 pounds chicken breasts boneless, skinless, and thinly sliced
- 4 tablespoons butter, salted melted
- 3 tablespoons mayonnaise
- 3 tablespoons lemon juice about 1 lemon.
- ¼ teaspoon dried basil
- ¼ teaspoon low FODMAP garlic salt
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon green onion tops
- ½ cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Place the chicken breasts in a greased baking pan. If the chicken breasts are not already cut into thin, flat pieces - use a knife to cut the chicken the long way.
- In a small bowl, add the melted butter, mayonnaise, lemon juice, dried basil, low FODMAP garlic salt, green onion tops, salt and pepper. Stir.
- Spread the mayonnaise mixture evenly over each breast, roughly a tablespoon per piece. Sprinkle the coated chicken breasts with the shredded parmesan cheese.
- Bake in a preheated 350 degree F oven, uncovered, for 15-20 minutes or until the internal temperature reaches 165 degrees F and the juices run clear. Garnish with green onion tops if wanted. Serve immediately.
Notes
Storing Notes:
Keep leftover chicken breasts in an airtight container in the refrigerator for up to four days. Reheat in the microwave for 1-2 minutes, or in a 350 degree F oven until warm.
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: 578kcalCarbohydrates: 27gProtein: 22gFat: 44gSugar: 9g
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