Low-FODMAP recipe, courtesy of ModifyHealth
You will need:
- 8 oz. chicken thigh, bonelss/skinless
- 2 tsp. mustard, spicy brow
- 2 ea. (2 oz.) radises, trimmed bite-size pieces
- 1/2 tsp. lemon Juic
- 1 ea. (2 oz.) trnips, trimmed bite-size pieces
- 2 tsp. olive Oi
- 2 ea. (8 oz.) poatoes, trimmed bite-size pieces
- 1/2 tsp. sea sal
- 1 ea. (2 oz.) carrot trimmed bite-size pieces
- 1/4 tsp. black peppe
- 3 sprigs fresh hyme, picked and chopped leaves
- 1/4 tsp. paprik
- 1 tbsp. maple syru
- 1/4 tsp. ground coriander
Low-FODMAP Maple Mustard Roasted Chicken with Root Veggies
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Instructions:
1. Combine chicken, mustard, lemon juice, 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp. black pepper, paprika & ground coriander. Mix to thoroughly coat chicken and combine ingredients.
2. Roast at 450F convection until chicken is done, 8-10 minutes.
3. Toss vegetables together with thyme leaves remaining 1/4 tsp. salt, and 1/8 tsp. black pepper.
4. Spread veggies evenly on chicken roasting pans and cook until just tender, 12-15 minutes