Low FODMAP | Recipe

Ingredients :

• 2 tablespoons olive oil; divided
• 1 tablespoon low-FODMAP Happy Spices Italian seasoning
• 1 teaspoon Kosher salt, plus to taste
• 1 teaspoon freshly ground black pepper, plus to taste
• 2-3 large tomatoes, sliced into about 6-12 pieces
• 6 boneless, skinless chicken breasts (24-32 ounces)
• 1/4 cup balsamic vinegar
• About 3/4 pound (12 ounces) fresh mozzarella, sliced into 6-12 large rounds
• 6-8 fresh basil leaves, torn

For serving (optional):

• 3-4 cups torn baby arugula
• Crusty low-FODMAP, gluten-free bread
• And/or your favorite low-FODMAP, GF Pasta

Instructions :

• Preheat the oven to 400 degrees F and place rack in the center of oven
• Place the chicken breasts in a large bowl
• Add oil or infused oil, low-FODMAP Italian seasoning, salt, and pepper to the chicken and rub the seasoning and oil over the breasts
• Lay the chicken breasts on the sheet pan, and drizzle the chicken with the remaining tablespoon of oil
• Place in oven to bake for 15 minutes
• While this is baking, place your balsamic vinegar in a small saucepan and bring to a boil over medium-high heat
• Lower the heat to medium, and simmer until the vinegar has reduced by half, about 5 minutes, stirring occasionally
• Remove from heat and set aside for now
• After 15 minutes, remove chicken from oven
• Top each piece of chicken with 1-2 slices of mozzarella and 1-2 slices of tomato, then put back in oven for about 5-10 minutes
• When chicken is cooked and cheese is melted, remove from oven and sprinkle the chicken with the fresh basil and drizzle with the balsamic reduction (about 1 teaspoon per breast). Add salt and pepper to taste (I suggest a few twists for each of salt and pepper over the entire tray)
• Tilting the pan, spoon the collected pan juices over the tomatoes and chicken
• Serve on a bed of arugula with low-FODMAP crusty bread on the side or your preferred low-FODMAP, GF pasta