Low FODMAP Mexican Chicken

a plate full of sliced chicken, a side of cilantro lime rice, sauteed bell peppers, and sliced avocados.

5 from 7 votes

Chicken breasts marinated in a spice rub, baked or grilled, with multiple ways to serve them.

Prep Time: 5

Cook Time: 50

Marinating Time: 4

Total Time: 4 55

Servings: Servings

Author: Venessa Mandelkow

Pin Print (email required)

Ingredients

Spice Mix:

1 teaspoon ancho chili powder (Note 1)
2 teaspoons ground cumin
1 teaspoon smoked paprika (Note 2)
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper

Other Ingredients:

2-3 pounds boneless, skinless chicken breasts (Note 3)
2 tablespoons garlic infused olive oil (Note 4)
lime Juice - juice from one lime

Instructions

In a small bowl, combine the garlic 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 3-quart 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 but 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.
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.

Notes

Note 1: Another option is chili powder. Check the ingredients because some contain garlic powder as well.

Note 2: Regular paprika can also be used. It will not have a smoky flavor, but still add a great flavor.

Note 3: Boneless, skinless chicken thighs are another option. Bake for 45-50 minutes or until an internal temperature of 165 degrees F is reached.

Note 4: Any neutral oil like avocado, grapeseed, or vegetable will work.

Storage: Keep leftover chicken in the refrigerator for up to four days. Freeze chilled leftovers in the freezer for up to four months.

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 Chicken BreastCalories: 97kcalCarbohydrates: 0gProtein: 11gFat: 6gSugar: 0g

Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons