Oral Allergy Syndrome Friendly Ginger-Turmeric Baked Chicken Breasts with Brown Rice & Carrots

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Baked Chicken Breasts with Brown Rice & Carrots

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Ingredients

4 servings

For the rice

1 ½ cups long-grain brown rice
3 cups low-sodium chicken broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all

For the chicken and carrots

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp olive oil, divided
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
½ tsp salt
1 lb carrots, peeled and cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Combine 2 tbsp of the olive oil, the grated ginger, turmeric, cumin, and salt in a small mixing bowl and stir into a smooth paste.
2
Place the chicken breasts in a 9×13-inch baking dish. Rub the spice paste evenly over all sides of each breast. Let the chicken sit at room temperature for 20 minutes while the oven heats.

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