Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Traybake with Broccoli
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Learn more →Ingredients
4 servings
For the chicken and broccoli
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 large head broccoli (about 1 lb), cut into medium florets
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
For the glaze
- 2 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
- 1 tbsp fresh parsley, roughly chopped (optional)Can be omitted
fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, 1 tbsp olive oil, and 1/2 tsp salt until combined into a smooth glaze.
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